Chicken and Egg Issue 15 - page 42-43

42
Chicken & Egg. Welfare and Food Together.
Method
1.
Heat the oven to 200°C/180°C fan/gas 6
2.
Grease and line a 20cm cake tin.
3.
Sift together the flour, baking powder and
a pinch of salt
4.
In a separate bowl, beat the sugar and
eggs for 2-3 minutes, using an electric mixer
at high speed
5.
Reduce the speed to medium, then add
the olive oil, milk and lemon zest, and mix
6.
Set the mixer speed to low and add the dry
ingredients, being careful not to over-mix
7.
Pour the batter into the cake tin and scatter
with half the grapes.
8.
Bake for 15 minutes, then scatter over the
remaining grapes and bake for another 20-25
minutes, until a skewer inserted into the cake
comes out clean
9.
Cool on a wire rack.
10.
Serve with crème fraîche.
Olive oil cake
Ingredients
125g plain flour
1 tsp baking powder
Salt
100g caster sugar
2 large free range eggs
100ml olive oil
3 tbsp whole milk
1 lemon zest
300g seedless sable grapes
Crème fraiche
Method:
1.
Preheat the oven to 180°C, gas mark 4.
Grease and line a 900g loaf tin with baking
parchment. In a bowl, use an electric beater
to cream together the butter and caster
sugar for 3-4 minutes until pale and fluffy.
Beat in the eggs, then sift in the flour and mix
well to combine. Stir in the milk and lemon
zest.
2.
Spoon the mixture into the prepared loaf
tin and bake for about 45 minutes until a
skewer inserted into the centre of the cake
comes out clean. Carefully lift out of the tin
and leave to cool on a wire rack.
3.
When the cake is cooled completely,
use a bread knife to cut it horizontally into 3
layers. Whisk together the whipping cream
and 1 tbsp sugar.
4.
Spread half of the cream between each
of the layers and scatter with raspberries.
Sprinkle the top of the cake with the
remaining 1 tbsp sugar and decorate with
raspberries. Carefully slice and serve.
Layered Lemon Cake
with Raspberries & Cream
Preparation time: 10 minutes
Cooking time: 45 minutes
Serves: 10
Ingredients:
100g unsalted butter, softened, plus
extra for greasing
150g Waitrose Golden Caster Sugar,
plus 2 tbsp
2 large Waitrose British Blacktail free
range eggs, lightly beaten
150g self-raising flour
3 tbsp whole milk
Finely grated zest of 2 lemons
½ x 300ml tub essential Waitrose
Whipping Cream
250g fresh essential Waitrose British
Raspberries
43
Chicken & Egg. Welfare and Food Together.
Cook’s tip: Use a serrated or bread
knife to slice cleanly through the cake
for neat servings.
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