Caramel Walnut Tart


You just have to make this one, it is so very delicious, it is nothing like anything you will have bought (as the nuts turn stale quickly).

You can make it Vegan too if you prefer and again, it will be a pudding that is full of flavours not just sweet.

I love this, I really hope you all do too.

Please do pop over to Facebook and ‘like’ my page  http://www.facebook.com/ScarletRosita

😀

Caramel Walnut Tart

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8 oz Plain flour
3 oz icing sugar
1/4 tsp sea salt
4 oz butter, at room temperature cut into small pieces
1 egg

Vegan Pastry:

8 oz Plain flour
3 oz icing sugar
1/4 tsp sea salt
4 oz sunflower margarine, at room temperature cut into small pieces
1 tbsp vinegar mixed into 50 ml cold water

Sift together the flour, salt and sugar.
Now you can either put the floury mix and butter (or margarine) into a bowl and rub the fat into the flour using your finger tips or into a food processor and run until it just starts to look bread crumby, don’t go too long otherwise it will be overworked.

(Vegans this is where you will add the water and vinegar mix).

Beat the egg. Now if you have used a processor, get the mix into an ordinary bowl or onto a clean floured work surface and add in enough egg (it will be most of the egg) – or water/ vinegar mix – and mix it to a nice soft but not sticky ball of dough.
Wrap in cling film and pop into the fridge for 20 minutes.

Have a cup of tea and clean up. Preheat the oven to 400˚F /200˚C / Gas 6.

Get the pastry out of the fridge and give it 5 minutes to get rid of that fridge hardness.
Flour the work surface and roll the pastry out and line a 23 cm loose bottomed tart tin.
Line the inside of the pastry with paper and fill with some dried beans.
Pop into the oven and bake for 20 minutes-ish.
Remove beans and paper and pop back for another 7 minutes, or until just going golden at the edges.
Set to one side.

30g / 1 oz butter (Vegans use sunflower oil)
410g / 14 oz can Evaporated milk (Vegans use 250ml of water)
360g / 12 oz granulated sugar
180g / 
6 oz muscavado sugar
60g / 2 oz golden syrup
1 zest of an orange
1 tsp vanilla
330g / 11 oz walnuts, toasted, chopped
1 tsp salt

Stir the milk, sugar and syrup in heavy bottomed medium saucepan over medium-low heat until the sugar has dissolved.
Increase the heat and boil it until the mixture bubbles thickly and the colour darkens slightly, about 6 minutes. If you are using a sugar thermometer then aim for soft ball – 240˚C

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Remove it from the heat and stir in the salt and the orange zest then quickly add in the walnuts, butter (or oil) and put it back onto the heat and allow it to come back up to a good bubble as you stir it.

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Now take it and pour it straight into the pastry case spreading, gently poke it about to spread the nuts and caramel over the case.

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Set it to one side to cool.

Screen shot 2012-09-04 at 11.11.42

email me scarletrositafood@btinternet.com

phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

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Scarlet Rosita’s Sachertorte

When I was training we spent a lot of time making the classics, perfecting them. And rightly so. When done well these cakes, that you have heard of from your tiniest childhood, have their place in bakers and patisserie windows for good reason. They have a certain something, a combination that can at once contrast, accentuate and compliment.

Scarlet Rosita's Sachertorte1

We also spent a huge amount of time making Bavarois … oh the torture of the things, and I am telling you right now (Mr Carter and Mr Dobbs) I have never ever in any establishment at any time been called upon to make one. But really I blame Escoffier (feel very naughty writing that hehe). We were aiming for Haute Cuisine.

I am very lucky to have had a chance to learn such things and then off I go and play about with the recipe and make something that is still the classic but with (what I call) knobs on!

With this recipe I add a lot of very dark chocolate and some apricot conserve into the batter before baking and finish it with cream cheese as part of the filling. I like the way the very dark, sweet chocolate cake melt in with the vanilla cream cheese as you eat it. I have served this as a supper party pudding but it is so lovely on a sun dappled, breeze freshened afternoon in the garden with friends and a large pot of something refreshing.

This is a big cake, if you want to make it smaller you can quarter the amounts and cook the cakes in 2 x 15 cm/6″ sandwich cake pans.

Scarlet Rosita’s Sachertorte

250 g/ 9 oz Unsalted butter
200 g/ 7 oz 85% chocolate
600g/ 21 oz Apricot conserve
300g/ 10 oz Muscavado Sugar
1 tsp seasalt
4 eggs
300g/ 10 oz Self Raising flour
For the Fillings
6 tbsp Apricot conserve
600g/21 oz Cream Cheese
90g/ 3 oz Icing Sugar
4 tsp Vanilla Extract
130g/ 4 oz 85% Chocolate
250 ml/ 1/2 pt Double Cream

Pre heat the oven to350˚F/ 180˚C or Gas 4.

Line 2 23cm or 9” deep sided cake pans with greaseproof paper, give it a little spray with oil.

Melt together the butter and apricot conserve.

Once melted add the chocolate and mix until that is all melted.
Add the sugar and mix well.

Add the eggs and give it a good whisk.

Sift in the salt and flour and fold carefully.
Divide between the pans and level the tops

Pop into the oven and bake for 35 minutes, or until the tops look glossy and spring back when pressed lightly with a finger.

So to prepare the fillings (couldn’t be easier)

To make the ganache, pour the cream into a medium sized pan over a medium heat and allow it to come just to a simmer (bubbles breaking right at the edge of the pan). Remove from the heat.

Tip in the chopped chocolate and carefully and gently use a spatula (or a wooden spoon) to stir until all the chocolate has melted into the cream. Set it to one side to cool to just warm.

For the cream cheese frosting, (please make sure the cheese is at room temperature) just tip the cheese into a mixing bowl, sift in the sugar and add the vanilla and starting slowly start to mix, ending with giving it a glorious beating!

Once they are done allow the cakes to cool in the pan for 15 minutes, then turn them out, carefully remove the paper and allow them to cool fully on a rack.

Once they are cooled use a large knife to split each cake in two. So now you have 4 rounds of cake.

I like to place the first cake layer onto the serving plate and use half the cream cheese mix to spread over its top surface. Add another cake layer and spread with half the apricot conserve. Another cake layer, the remaining cream cheese. The final piece of cake, add the conserve and spread and then add on the lovely topping of chocolate ganache.

Scarlet Rosita's Sachertorte

Pop it into the fridge to firm up for an hour or two.

Scarlet Rosita's Sachertorte2

When you want to serve it take it from the fridge for 20 minutes to allow it to take the edge of the firmness of the ganache and also to allow all the flavours to sing out, sometimes a through chilling can mute the flavours, and this is subtle and delicious and worth the effort.

Scarlet Rosita's Sachertorte1

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Super Citrus Layer Cake

As a lifelong devotee of the baking of cakes I know the love that can come my way just by taking some care over mixing a few ingredients together. Anyone who frequents the Southwark food markets and has visited my stall will know that so many of the items I make are personalised for someones dietary needs, they’ll be Vegan, Gluten and Wheat Free, No Added Sugar etc, all adding a virtuous appeal to the food.

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This cake is just delicious, that is it’s virtue 😀 It is perfect at the end of a meal, as a celebration cake or even for a treat with tea or coffee. It is not too sweet and the sweetness is cut with the tang of the citrus fruits and the citrus fruit is soothed with the cream cheese frosting.

Plus its 3 tiers, it’s a big ‘un, we all love a big ‘un!  🙂

Limelayercak1

Super Citrus Layer Cake

Lemon Layer Cake 5

For the cake

240 g / 8 oz butter, at room temperature

480 g / 1 lb sugar

4 eggs

480 g / 1 lb sifted self-rising flour

250 ml / 1/2 pt natural yogurt

1 tbsp ( 2 lemons minimum) lemon zest

2 tbsp ( 2 oranges minimum) orange zest

Grease enough greaseproof paper to line 3 x 23 cm / 9” layers

Preheat oven to 350˚F 180˚C or Gas 4.

Cream butter and sugar.

Lemon Layer Cake 1

Add eggs 1 at a time, beating well after each addition.

Lemon Layer Cake 2

Add flour, zests and yogurt and fold until mixed. Divide batter equally between the 3  prepared pans.

Lemon Layer Cake 6

Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or the centre springs back when pressed with a finger.

Turn out onto a rack and allow to cool.

Lime Curd

8 egg yolks
240 g / 8 oz  sugar
60 g/  oz butter
3 limess, zest grated and juiced
Place all the ingredients in the double boiler (or a heat proof bowl) over just simmering water. The top bowl shouldn’t be sitting in the hot water. Cook and stir continuously until mixture begins to thicken, this takes about 10 minutes. It won’t go super thick more like cream. Take it from heat and let it cool, then cover and refrigerate it to thicken up well.

Cream Cheese Topping

200 g / 8 oz Cream Cheese (at room temperature)

2 tablespoons sifted icing sugar

1 teaspoon vanilla extract

Just beat these together with a spoon, it won’t take long, until it is smooth.

Now to assemble the cake. Put one cake onto the plate. Add half the lime curd and spread to the edges.

Add on another cake and the other half of the curd. Spread evenly.

Add the last cake and spread with the cream cheese frosting.

Limelayercake

How easy was that 🙂

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This cake is available to order from me (UK Mainland) for £22  + £8 P&P

Other countries then please contact me for more information 🙂

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Banana Bread

This is such a great cake, the fact that on a normal day it has bananas in it is a bonus.

This is the cake that I use in the Winter Semifreddo (without the chocolate topping), it gives the best texture and a stable consistency to the pudding in a way that no other cake does.

I am giving the recipe twice as one is perfect for Vegans, or if you need to avoid eggs for any reason, but a good cake recipe that doesn’t contain all the typical cake ingredients is turning into something of a speciality for me.

I promise you, once again, this is a very simple and straight forward recipe that will produce no gnashing of teeth in frustration 😀

Banana Cake

Banana Cake (Like you’ve never had before)

Banana Cake 1

6 large ripe bananas (at least as ripe as in the photo, even blacker is better for flavour but less black is Okay too)

2 egg

160 ml / 6 floz olive oil

140 ml / 5 floz honey

2 tsp vanilla extract

2 tsp baking soda

1 tsp fine sea salt

420 g/14 oz  Gluten Free Self Raising flour

90g / 3 oz 70% Cocoa Solid Chocolate

6 slices of dried Banana Chips (Optional)

or

*Vegan Banana Cake (Like you’ve never had before)

6 large ripe bananas

2 tbsp Vinegar (Balsamic is best (the flavour is great with the Banana but Malt is fine too, whatever you have in the cupboard- all the acid smell will be gone once it is cooked)

160 ml / 6 floz olive oil

140 ml / 5 floz Golden Syrup or Agave Nectar

2 tsp vanilla extract

2 tsp baking soda

1 tsp fine sea salt

420 g/14 oz Self Raising flour

90g / 3 oz 70% Cocoa Solid Chocolate

6 slices of dried Banana Chips (Optional)

*asterixed points are for Vegans only to follow

# hashtagged points are for the non Vegans to follow

Preheat your oven to 350˚F, 180˚C or Gas 4.

#Butter a piece of greaseproof paper or parchment.

*Vegans: Brush with a little oil a piece of greaseproof paper or parchment.

Use it to line a 23 cm/9” bundt pan. Or a round cake pan, I like the look of it in the Bundt, but keep it 23 cm/9”. This is a nice big cake and the cake will either need the whole in the Bundt or else to be thinned a little with the extra width.

Sift together baking soda, salt and flour.

Banana Cake 2  Banana Cake 3

Mash the bananas until liquid. You can do this in the food processor or with a potato masher or just a fork, they are all fine methods.

Banana Cake 4  Banana Cake 6

#Add to the bananas the eggs, oil, honey and vanilla extract and either give it a quick blitz or whisk to get it all well blended.

*Vegans: Add to the bananas the vinegar, oil, Golden Syrup/Agave Nectar and vanilla extract and either give it a quick blitz or whisk to get it all well blended.

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Pour the banana ‘smoothie’ into the flour mix and stir with a whisk until just combined.

Banana Cake 8 Banana Cake 10 Banana Cake 9

Pour mixture into prepared pan and bake until a tester comes out clean, about 40 to 50 minutes.

Banana Cake 11

Cool the cake in pan on rack for 10 -15 minutes.

Banana Cake 9

Turn it out and allow to cool completely.

Bring a small pan of water to the boil, pop a heatproof dish on top of the pan and turn the heat off (the residual heat should be sufficent to melt this tiny amount of chocolate).

Use a butter knife and gently poke and stir the chocolate until it is melted. Now use a cloth to take the dish off the pan. Just wipe away any drips from the bottom of the bowl so they don’t drip onto the cake and spoon and tip the chocolate all over the top, let it dribble . I like to add a few Banana Chips but that is up to you.

Banana Cake

I like the strong chocolate and I have often used the 85% Cocoa Solids Chocolate but you can use milk chocolate or white chocolate, or no chocolate at all.

Needless to say the cake I used in the Semifreddo did not have a chocolate topping

Enjoy 🙂

 

 

 

 

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (While stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Winter Semifreddo or Christmas Pudding Ice-cream

This is such a great standby pudding 🙂  I always call it Christmas Pudding ice-cream, but it does not contain any of said pudding and not too many similar ingredients, but it has served so well on many Christmas’ as the pudding, and on loads of other days too. It is actually a ‘Semifreddo’ as it contains whipped cream, but even that definition is  corrupted as it does not contain a custard or an ice-cream, but the texture of fabulously light, meltingly soft, super chilled mousse makes it a Semifreddo.

I love Christmas pudding, but lots of people really do not, so this recipe came about because I wanted to make something that would tick all the Christmas pudding boxes that everyone loves but none of those that people really don’t like about the pudding. So it is fruity and spiced and pleasantly fragrant with alcohol, without making your teeth stick together with sweetness or leave you feeling like any sort of post meal walk is an utter impossibility and what you want is a lie down with a nurse that knows how to use a stomach pump.

And again it has been a pudding that my very small children were very happy to eat so they had a chance of developing a palette that can appreciate more than just sugar and chocolate.

The cake that I use in this is the Banana Cake (Like you’ve never had before), it gives the best texture and a stable consistency to the pudding in a way that no other cake does, but I used to use Gingerbread, which also works well and adds an extra spice to the final pudding 😉

It does contain raw eggs. And, yes, I know some of you will be worried about eating raw eggs and I will not go down the old argument of ‘we’ve eaten raw eggs for generations. v’s. we didn’t live so long back then’ but instead would just like to make another relevant point – the most vulnerable point of contamination (try to be discreet here) is the chickens ‘exit’ point when the egg is laid. Once laid producers will remove any extra ‘hen matter’ so the shell is clean. When we break the egg we need to be careful to not get shell into the food and wash our hands afterwards. I do not want to labour the point so if you have any concerns about consuming raw eggs (although the fear and panic that was initiated in the 1980’s has all but been debunked) then can I refer you to this website to coax you back to confidence about the whole issue. http://www.lioneggs.co.uk/page/eggsafety

(I still separate my eggs by tipping the yolk from shell to shell but you can capture the yolk in your clean hand and let the white fall into a clean bowl or use a small cup to hold the yolk back as the white is drained away. I shall put all this into the Chef-y Tip’s section).

I suppose this is part of the encouraging us back to not relying on someone else to do the work for us, reclaiming our ability to feed and care for ourselves so we don’t pay through the nose for stale food that is old before we even get it home and is made in a kitchen by someone you don’t know as opposed to taking pride and pleasure in cooking for ourselves, friends and family, from ingredients we have chosen or grown or been given, in your own kitchen so you know how old it was and whether you had a cold or were tired and didn’t pay the best attention to what you were doing …. lalalalalalala …. it’s Okay! I’ve stopped now … come back …. rant over 😀

This is so much nicer than anything you will have eaten from a shop, it will not take you back to Mediterranean holidays as the flavours are from a different season, but it is an incredible delicious pudding that anyone can make (some sort of whisk definitely helps though).

Get those bowls out, this is going to be fun 😉

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Winter Semifreddo or Christmas Pudding Ice-cream

120 g/ 4 oz Banana Cake

1 tsp Mixed Spice

1 tsp Ground Nutmeg

100g / 3 oz Raisins

100g / 3 oz Sultanas

60 ml Brandy

60 ml Water

60 g Coco Mango/ Dried Apricots/Dried Prunes

60 g Glace Cherries

2 Eggs

1 dssp Vanilla extract

120g / 4 oz Muscavado Sugar

500ml / 1 pt Double cream

60 ml Marsala

Christmassemifreddo

Christmassemifreddo1

Pop the Raisins and sultanas into a saucepan with the water and the brandy. Bring to the boil, stir and turn the heat off. Stir well. Set to one side and allow to cool.

Christmassemifreddo4

Christmassemifreddo2

Break the cake into hunks then put the cake pieces with the spices into a food processor and blitz to a medium crumb. Or you can just chop it with a knife if you don’t have one. It will be perfectly delicious still.

Christmassemifreddo3

Christmassemifreddo6

Chop the cherries and which ever other dried fruit you have chosen, I have used the Coco Mango but you may choose the apricots or prunes, not too small, each fruit cut into 4 or 6 is small enough.

Christmassemifreddo7

Put the cake and dried fruit into a nice roomy mixing bowl.

Christmassemifreddo5

Put the eggs with the sugar and vanilla into a bowl and beat for about 5-10 minutes until you have a lovely thick mousse-y texture. (this is the ribbon stage, it needs to be thick enough so that when you lift the whisk and make an ‘S’ or an ‘8’ the trail stay clear enough for it to be readable).

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As that is beating you can get another bowl and start to whisk the cream to a nice firm-ish texture, as you do this add the Marsala.

Christmassemifreddo9

Pout the egg onto the fruit and cake in the bowl – you can see the texture of the egg mix here.

Christmassemifreddo10

Add the soaked dried fruit and any excess liquid in the pan and the cream.

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Now mix this mixture, you can fold, stir, turn it mmm you can taste it now. Does it want more Marsala? Or sugar? Or spice? Add it now and stir well.

Turn this into a nice clean plastic box and pop it into the freezer. Leave it for about 6 hours.

When you want to serve it take it from the freezer and leave it in the fridge for about 30 -40 minutes, this will get it to that perfect super chilled mousse state.

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Scoop and eat 🙂

How good am I to you?

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest