Rub the flour and butter together till it resembles breadcrumbs, using a fork or your fingers.
Then mix in the granulated sugar.
In a separate bowl, whisk together the water and egg.
Quickly combine the dry and wet mixtures (I used an electric hand whisk). The consistency will be slightly sticky and wet.
Wrap the pastry in film and rest it for at least 30 minutes.
Preheat the oven to 200 C / 180 C Fan / Gas 6.
In a new large bowl, mix together the golden caster sugar, cinnamon and cornflour.
Peel the apples and pat with kitchen paper (Bramley apples have more moisture than needed for the pie).
Chop the apples into strips, then cut the strips into thirds (halves may be too big but up to you).
Add the apples to the sugar mixture and toss well, trying to cover all apples.
After 30 minutes has passed since resting the pastry, halve the the dough into two balls and roll each out between two pieces of cling film (using extra flour here may have the pastry too dry and too hard when baked so try not to).
Line a 23cm (9 in) pie dish (widest diameter measured) with one of the pastry rounds, then add the apple mixture.
Cover all this with the second piece of pastry. Trim and seal the edges, then cut air slits on the top lid in your own design.
To make sure a nice golden colour is acheived, brush over some milk on the top of the pie.
Bake the pie for 30 minutes, or until the pastry is golden brown. Remove from oven and let cool for 15 minutes before slicing and serving.
Please remember that food prepared for allergies must be prepared in a totally clean area and away from any food content that isn’t part of the recipe.
Only use totally clean utensils, clean mixer and clean mixing bowls.
Everything you use must be totally free from any food product that isn’t part of the menu, please be careful because cross contamination is easily done without realising it.
Ganache can be made in several ways, tub in microwave, saucepan on stove or double boiler method,
It doesn’t really matter which method you prefer the result is always the same.
I find throwing it all in a bow and bunging it in the micro wave for a couple of 1 min bursts to get it going then down to 30 sec bursts until it’s all well and truly melted and mixed together works fine just give it a good stir after every burst in the microwave.
Preheat the oven to 180ºC (350ºF, gas mark 4). Grease a 20 cm (8 in) round deep cake tin and line the bottom with baking parchment.
Sift the wholemeal and white flours and the cinnamon into a large bowl, tipping in any bran left in the sieve. Coarsely chop about two-thirds of the brazil nuts and stir into the flour with the raisins. Thinly slice the rest of the brazil nuts lengthways and set aside.
In another bowl, beat together the sugar and oil with a wooden spoon until well combined. Beat in the eggs one at a time, then stir in the grated carrots and orange zest and juice. With a large metal spoon, carefully fold the carrot mixture into the flour mixture, just until combined. Do not overmix.
Spoon the mixture into the prepared tin. Bake for 50 minutes or until risen and firm to the touch. Leave the cake in the tin for 5 minutes, then turn out onto a wire rack and peel off the lining paper. Cool completely.
To make the icing, put the ricotta in a bowl, add the sugar and orange zest, and beat with a wooden spoon.
When the cake is cold, spread the icing on top. Scatter over the reserved sliced brazil nuts, letting some stick up out of the icing at different angles. The cake can be kept, covered, in the fridge for up to 3 days.