准备 15 分
Macerate 30 分
For the berries
2 tbsp caster sugar
Juice from ½ lemon
¼ tsp rose water
For the cream
240ml thickened cream
60ml full-fat coconut cream, well-shaken
1 tbsp caster sugar
Seeds from 1 vanilla pod, 或者 1 tsp vanilla extract
Put the raspberries, sugar, 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.
准备 30 分
厨师 20 分
120ml thickened cream
1 large egg, plus 1 egg lightly beaten, for the egg wash
1 茶匙 vanilla extract
Zest 的 1 lemon
70G caster sugar, plus extra for sprinkling
1 tbsp baking powder
½ 茶匙 盐
130G 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, sugar, 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, 然后, with a sharp knife, cut into eight even triangles. Put in the freezer while you heat the oven to 200C (180C扇)/390氟/气 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. 烘烤 20 分钟, rotating the trays once halfway, 直到金黄色. 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.
准备 30 分
厨师 1 小时
For the crumble
70G caster sugar
1 pinch cinnamon
90G cold unsalted butter, cubed
2 tbsp flaked almonds
For the cake
60G almond meal
1¼ tsp baking powder
½ tsp bicarbonate of soda
½ tsp salt
150G unsalted butter, softened
200G caster sugar
3 large eggs
1 tsp vanilla extract
½ tsp almond extract
Zest of ½ orange
160G (2/3 cup) creme fraiche
Icing sugar, to finish
Heat the oven to 180C (160C扇)/350氟/气 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, 发酵粉, 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 分钟, then carefully turn out the cake on to a wire rack and leave to cool completely. Dust with icing sugar and serve.