Cakes & Bakes: Nutty treacle tart

This week, I realised that we have lots of bags of nuts coming to their use by date. I think we were given most of them as Christmas presents last year – and, more than likely, we’ll be receiving even more in a few weeks time.

I needed to use them pronto and I’d seen a nut-filled Nigella recipe a week ago that looked tasty. She calls it pecan-plus pie; an Anglicised version of the American pecan pie. I didn’t have any pecans in my nut hoard, so I’ve rechristened mine, nutty treacle tart.

I wasn’t too sure about the pastry case when I was making it; plain flour, vegetable oil and a pinch of salt. It looked very oily when the dough came together and was being pressed into the flan dish. I needn’t have worried though, it turned out perfectly fine – crumbly and biscuity.

The treacle sauce is sweet and unctuous but not sickly. One thing I’d do if making this nutty treacle tart again, however, is roughly chop the larger nuts. The Brazils were a bit large when trying to cut the tart into slices and also when spooning bits into my mouth!

Nigella’s instructions are to bake the tart for 40 minutes at 180ºC. After spending that length of time in the oven, my tart was still quite liquid and (thanks to my clear glass flan dish) I could see the pastry still had a ‘soggy bottom’. I’d suggest upping the oven temperature a bit or cooking it for a little longer… or both; just keep checking on in it as it bakes.

Serve it (I prefer it cold) with a dollop of whipped cream or crème fraîche.

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Nutty treacle tart

2018-11-28 15:36:42

Serves 12

Cook Time

45 min

Cook Time

45 min

Ingredients

225g/8oz plain flour
½ teaspoon salt
125g/oz vegetable oil
60ml/2fl oz full fat milk
150g/5¼oz golden syrup
100g/3½oz soft butter
200g/7oz soft light brown sugar
1tsp vanilla extract
350g/12⅓oz mixed nuts
3 large eggs

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Instructions

Preheat your oven to 180°C/160°C Fan/350ºF/gas mark 4
In a large mixing bowl, combine the flour, salt, oil and milk to form a rough dough
Tip it out into a 25cm /10" diameter flan dish, and press the dough evenly into the base and up the
sides of the dish, slightly coming up over the top if possible. Put it into the freezer
Melt the golden syrup, butter and brown sugar over a lowish heat in a saucepan
Add the vanilla, stir, then take off the heat and allow it to stand and cool for 10 minutes
Remove the pastry-lined flan dish from the freezer, and arrange the mixed nuts on it
Whisk the eggs into the slightly cooled syrup until it looks like a caramel mixture, then pour it over the nuts
Bake in the oven for 45 minutes, or until the filling has set and the pastry is golden brown
Allow to cool completely before slicing and serving

By Nigella Lawson

Adapted from Nigella Christmas

H is for Home Harbinger https://hisforhomeblog.com/

Peanut ice cream sundae

The weather has finally turned autumnal; that doesn’t mean that we can’t still enjoy a little ice cream. We spent a few days in Wales last week and I had a lovely dessert that I wanted to recreate when I returned home. It was at the Harbourmaster in Aberaeron and it was their peanut ice cream sundae.

There was home-made peanut ice cream, whipped cream and topped with white chocolate. I wanted to make an indulgent version, so I used honey roasted peanuts, added sugar and almond extract to the cream (my version of crème chantilly), sprinkled some crushed Amaretti and garnished it with a couple of almond thins. To make it extra luxurious, substitute the almond extract for a boozy nut liqueur.

Justin declared that it was the best ice cream that I’ve made so far using my new (to me) Cuisinart Duo.

Click here to save my recipe to Pinterest

Peanut ice cream sundae

2018-10-24 20:10:47

Serves 6

For the ice cream

180ml/6⅓fl oz full fat milk, cold
125g/4½oz caster sugar
350ml/12⅓fl oz double cream, cold
¼tsp almond extract
75g/2⅔oz honey roasted peanuts, roughly chopped

For the crème Chantilly

600ml/21fl oz double cream
20g/¾oz caster sugar
½tsp almond extract (or 2tsp nut liqueur such as Frangelico, Amaretto, Créme de Noisette or Nocello)

For the chocolate sauce

150g/5¼oz white chocolate

To finish (optional)

6 Amaretti biscuits
6 ice cream wafers or a dozen thin nut biscotti

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For the ice cream

In a medium bowl, whisk the milk and the caster sugar until the sugar is completely dissolved
Stir in the double cream and almond extract
Turn the machine on and the pour mixture into the ice cream machine freezer bowl
Churn until thickened - about 15 minutes
With the machine still turning, spoon the chopped peanuts into the ice cream until well distributed
Turn the ice cream maker off, transfer the ice cream to an airtight container and place in freezer until firm - about 2 hours - to 'ripen'

For the crème Chantilly

In a deep mixing bowl, whisk together the double cream, caster sugar and almond extract/liqueur to the 'soft peak' stage

For the chocolate sauce

Simmer a little water in a small saucepan. Top with a heat-proof bowl (making sure the bottom of the bowl doesn't come into contact with the water)
Break up the chocolate into pieces and put it into the heat-proof bowl to melt, stirring occasionally to get rid of any lumps

To finish

For each sundae, scoop a ball of ice cream into a sundae glass, followed by a spoonful of crème Chantilly. Repeat
Drizzle over a dessert spoonful of the warm, melted white chocolate
Crumble an amaretti biscuit over the top and garnish with a wafer or a couple of biscotti
Serve with long-handled spoons so you can scoop out every last delicious drop!

H is for Home Harbinger https://hisforhomeblog.com/

Liquorice and mint ice cream

We ate lots of new (to us, anyway) foods when we were in Sardinia recently. One of the things that was a real taste revelation was a tub of liquorice and mint ice cream we bought in a local supermarket in Palau.

After the first bowl, I knew I’d make it my mission to attempt to recreate it when I got back home to Blighty. I guessed that the bright, mint swirling was just peppermint extract with a bit of food colouring. The liquorice swirl I had to investigate. Should I use powdered root, the salty boiled sweets or the soft, bendy pieces?

I decided on the latter, buying a bag of veggie-friendly Henry Goode’s classic soft liquorice. I simmered them in a little water, but they took ages to melt completely!

The creamy, custard mix then followed – which was completely cooled before being poured into the ice cream maker and churned. The liquorice and mint flavourings were easily folded in at the softly frozen stage.

I’m very happy indeed with the results… it’s gone into the ‘must repeat’ ice cream recipe folder.

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Liquorice and mint ice cream

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Course Dessert

Cuisine Italian

Servings 8 portions

Ingredients

50 g liquorice
75 ml water
2 tsp peppermint extract
¼ tsp green food colouring I used 1 drop of blue + 2 drops of yellow
300 ml full fat milk
300 ml double cream
2 large eggs
2 large egg yolks
100 g sugar

Instructions

Slice up the liquorice and put it in a small saucepan.
Add the water and heat over a low flame, stirring to dissolve - stirring often - this can take 10–15 minutes. Add a little more water if the mixture becomes too thick. Set aside to cool
In a small ramekin, combine the peppermint extract and the food colouring. Set aside
Combine the milk and cream in a medium saucepan. Bring the mixture to a slow boil over medium heat, reduce the heat to low, and simmer for 30 minutes, stirring occasionally
Combine the eggs, egg yolks and sugar in a medium bowl
Use a hand mixer on medium speed to beat until the mixture is thick, smooth and pale yellow in colour (about 1½ to 2 minutes)
Pour out 250ml of the hot liquid into a heat-proof measuring jug. With the mixer on low speed, add the jug of hot milk/cream to the egg mixture in a slow, steady stream. When thoroughly
combined, pour the egg mixture back into the saucepan and stir to combine
Cook, stirring constantly, over medium low heat until mixture is thick enough to coat the back of a spoon
Cover with a sheet of plastic wrap or parchment paper placed directly on to the custard, and chill completely
Churn according to your ice cream maker instructions
Transfer the ice cream to an airtight container, swirl in the liquorice syrup then the peppermint and place in the freezer until firm (about 2 hours)

Keyword ice cream, liquorice, mint

Cakes & Bakes: Sourdough cinnamon pecan coffee cake

I’m back on the cake-baking wagon with this sourdough cinnamon pecan coffee cake. It commemorates another Sourdough September.

Last year was the first year that I didn’t put my starter into hibernation for the winter… and it survived! I’ve learned a trick for keeping the conditions favourable for the wild yeasts to prosper even though our kitchen is cold. Every time I refreshed it, I put my jar of starter in the microwave alongside a mug of boiling water and shut the door (without ever turning it in, of course). I use the same method for proofing my loaves if I’m not doing a long, overnight rise.

Anyway – back to this week’s cake. I found this recipe in my Cultures for Health recipe book. The recipe is called a sourdough cinnamon pecan coffee cake… but there was no coffee in the list of ingredients. Perhaps the cake is meant to be a cinnamon pecan cake to have WITH coffee. Nevertheless, I added a couple of heaped tablespoonfuls of fine ground espresso to the mix. I also used half pecans and half Brazil nuts (as I didn’t have enough pecans in the cupboard!).

My decision was a stroke of genius – the coffee really worked – it added an extra layer of flavour. It’s a moist, sweet, sour, spiced, nutty, tasty cake that really suits the cooler autumn clime. I love the edges where the sugar and nuts came together to form a chewy caramel crust.

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Sourdough cinnamon pecan coffee cake

2018-09-26 12:24:25

Serves 12

Cook Time

40 min

Cook Time

40 min

For the nut topping

175g/6oz whole cane sugar (Muscovado, Rapadura or Sucanat)
1 tbsp plain white flour
1 tsp cinnamon
½ tsp nutmeg
60g/2oz softened butter
125g/4½oz chopped pecans & Brazil nuts

For the cake batter

115g/4oz softened butter
255g/9oz honey
1 tsp vanilla extract
3 eggs
150g/5oz sourdough starter
60ml/2 fl oz milk
275g/10oz plain white flour
2 tsp baking powder
½ tsp baking soda
½ tsp sea salt
240g/8½oz thick buttermilk or sour cream

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Instructions

Grease a 23x33cm/9x13-inch glass baking dish; set aside. Preheat oven to 175ºC/350°F/Gas mark 4
Mix pecan topping ingredients together in a small bowl and set aside
In a larger bowl, stir honey and butter together until well blended. Stir in vanilla extract, sourdough starter, milk and eggs
Mix flour, baking powder, baking soda and salt together in a small bowl
Using an electric hand mixer, stir flour into sourdough mixture alternating with buttermilk until the batter is smooth
Pour half of the batter into the prepared pan. Sprinkle with half of the topping. Cover with remaining half of batter and sprinkle remaining topping over top
Bake in preheated oven for 30-40 minutes until a skewer inserted in centre of the cake comes out clean

Notes

Serve warm or cold plain or with cream or vanilla ice cream

Adapted from Cultures for Health

H is for Home Harbinger https://hisforhomeblog.com/