Cakes, scones and fruit fool: Thalia Ho’s recipes for summer berry bakes

準備 15 最小
Macerate 30 最小
サーブ 4

For the berries
300g raspberries
2
tbsp caster sugar
Juice from ½ レモン
¼
tsp rose water

For the cream
240ml thickened cream
60
ml full-fat coconut cream, well-shaken
1 tbsp caster sugar
Seeds from 1 vanilla pod, または 1 小さじバニラエッセンス

Put the raspberries, シュガー, lemon juice and rose water in a bowl, then use a fork roughly to mash the fruit until the berries release their juices. Give the mix a good stir, then set aside to macerate at room temperature for half an hour.

When you’re ready to serve, in a medium bowl whip the creams, sugar and vanilla to soft peaks – the mix should be soft and supple, but still strong enough to hold itself up. Fold the berries into the cream until rippled, then spoon into bowls and serve.

準備 30 最小
クック 20 最小
作る 8

120ml thickened cream
1 大きな卵
, プラス 1 egg lightly beaten, for the egg wash
1
tsp vanilla extract
Zest の 1 レモン
315
g plain flour
70
g caster sugar, plus extra for sprinkling
1
tbsp baking powder
½
tsp
130
g cold unsalted butter, cubed
200g frozen blueberries

Mix the cream, egg, vanilla and lemon zest in a bowl, then chill.

In a large bowl, combine the flour, シュガー, baking powder and salt, then add the cold, cubed butter and rub in with your fingertips, breaking the cubes apart as you do so, until the butter is in mostly pea-sized pieces; it’s fine if the mix is a little uneven.

Add the wet ingredients and the blueberries, and stir until the mix comes together into a rough and shaggy dough. Gather the dough together, knead to incorporate all the dry bits evenly, then tip out on to a work surface. Pat the dough into a roughly 2½cm-thick disc, その後, with a sharp knife, cut into eight even triangles. Put in the freezer while you heat the oven to 200C (180Cファン)/390F /ガス 6. Line two trays with baking paper.

Divide the scones between the trays, brush the tops lightly with egg wash and sprinkle each one with a pinch of sugar. Bake for 20 分, rotating the trays once halfway, until golden brown. Remove, leave to stand on the trays for a few minutes, then lift the scones on to a rack and leave to cool further. They’re best served warm.

準備 30 最小
クック 1 時間
サーブ 8-12

For the crumble
125g plain flour
70
g caster sugar
1 pinch cinnamon
90
g cold unsalted butter, cubed
2 tbsp flaked almonds

ケーキに
250g plain flour
60
g almond meal
小さじベーキングパウダー
½
tsp bicarbonate of soda
½
tsp salt
150
g unsalted butter, softened
200g caster sugar
3 大きな卵
1
小さじバニラエッセンス
½
tsp almond extract
Zest of ½ orange
160
g (2/3 cup) creme fraiche
170
g redcurrants
Icing sugar
, to finish

Heat the oven to 180C (160Cファン)/350F /ガス 4, and grease and line a round 20cm cake tin with baking paper.

To make the crumble, combine the flour, sugar and cinnamon in a bowl. Toss through the butter and use your fingertips to rub it into the dry mix until everything comes together into large clumps, then stir through the almonds.

Sift the flour, almond meal, ベーキングパウダー, bicarbonate of soda and salt into a bowl.

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand-held whisk), beat the butter and sugar on a medium speed for about three minutes, until light and creamy. Scrape down the sides of the bowl, then beat in the eggs one at a time, followed by the two extracts and orange zest. (The mix might look a bit curdled at this stage, but it will come together when you add the dry ingredients.)

Beat in half the dry ingredients, followed by all of the creme fraiche, then add the rest of the dry ingredients, until everything is well combined and aerated. Fold in the redcurrants.

Scrape the batter into the lined tin, smooth out the top, then scatter the crumble mix over the top. Bake for about an hour, until golden brown and a skewer inserted into the middle comes out clean. Remove and leave to cool for 15 分, then carefully turn out the cake on to a wire rack and leave to cool completely. Dust with icing sugar and serve.

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