These twice-cooked, classic Italian biscuits are a fantastic accompaniment to after-dinner coffee. Traditionally biscotti are made with just hazelnuts, but this biscotti recipe can be changed by adding zest, chocolate chips or anything else you fancy.
These twice-cooked, classic Italian biscuits are a fantastic accompaniment to after-dinner coffee. Traditionally biscotti are made with just hazelnuts, but this biscotti recipe can be changed by adding zest, chocolate chips or anything else you fancy.
There are some parts of a Christmas celebrations in Britain which can and must not ever change, and that is the Traditional Christmas Cake. No British Christmas is ever complete without this classic treat Cake on the table.
The temperature is low as the cake needs a long slow bake. It is packed with sugars, fruits and brandy and if the temperature is any higher the outside of the cake will burn and the inside be undercooked.
Line a 23cm (9") cake tin with 2 thicknesses of parchment or greaseproof paper. This acts as an insulator and to prevent the cake from burning on the outside
In a large roomy baking bowl mix the currants, sultanas, raisins, peel and cherries with the flour, salt and spices.
In another large bowl cream the butter with the sugar until light and fluffy.
Stir in the lemon zest. Add the beaten egg to the butter mixture a little bit at a time, beating well after each addition
do not try to rush this process as the mixture could curdle. If it does curdle simply add a tbsp of flour and mix again, this should bring the mixture back together. If it doesn't come back together
Carefully fold in half the flour and fruit into the egg and butter mixture, once incorporated repeat with the remaining flour and fruit.
Finally add the brandy.
Spoon the cake mixture into the prepared cake tin making sure there are no air pockets. Once filled smooth the surface with the back of s spoon and make a slight dip in the center (this will rise back up again during cooking and create a smooth surface for icing the cake).
Finally, using a piece of paper towel clean up any smears of cake batter on the greaseproof wrapping, if left on they will burn
bake for 4½ hours.
If the cake is browning too rapidly, cover the tin with a double layer of greaseproof or parchment paper after 2½ hours.
During the cooking time avoid opening the oven door too often as this may cause the cake to collapse.
After 4½ hours check the cake is cooked. The cake should be nicely risen and a deep brown all over. Insert a skewer or fine knife into the centre of the cake. If there is sticky dough on the skewer when you pull it out it needs cooking longer, if it is clean, the cake's done and remove from the oven.
Leave the cake to cool in the tin on a wire rack for an hour, then remove from the tin and leave to cool completely.
Once cooled prick the surface of the cake with a fine metal skewer and slowly pour over 2 - 3 tbsp brandy.
This should be repeated every two weeks up until Christmas.
The cake should be stored wrapped in greaseproof or parchment paper in an airtight tin.
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.
Recipe Notes
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.
Break the chocolate into squares and melt it with the butter in a bowl over a saucepan of hot water.
Take off the heat and leave to cool.
Whisk the egg, egg yolk and sugar with an electric mixer until well mixed.
Butter 2 ramekins, about 75mm in diameter. Dust well with the cocoa powder, then shake off any excess.
Whisk the cooled chocolate mixture into the eggs and sugar mixture.
Sift the flour over the mixture, then fold in.
Divide between the 2 ramekins.
Bake for 15 minutes in the preheated oven.
Run a knife around the edge of each cake and turn out onto plates.
Recipe Notes
Tips
When taking the cakes out of the oven, expect the cakes to still appear a little bit wet on the top and be a bit wobbly. So take care when running the knife around the edge of the cakes.
There will be quite a lot of the melted part in the middle. If you'd prefer more cake and less sauce in the middle, cook for an extra 2 to 3 minutes.
Preheat oven to 190 C / Gas 5. Line three baking trays with baking parchment.
Prepare a pastry bag with a plain 1.25cm piping nozzle.
Separate the eggs.
Whisk the egg yolks with 1/2 of the sugar and all of the vanilla. Beat until very light coloured. This will take about 5 minutes.
In a clean bowl beat the egg whites until they hold soft peeks.
While beating, slowly add the salt and the remaining sugar until combined.
Gently fold the beaten egg whites into the egg yolk mixture.
Sieve the flour over the egg mixture and gently fold it in.
Fill the pastry bag with half of the batter and pipe 9cm fingers, 4cm apart, in rows on the baking parchment. Continue with the second half of the batter in the same manner.
Bake at 190 C / Gas 5 for about 15 minutes until firm to the touch and golden.
Remove the paper and fingers from the baking tray and place on racks to cool. After cooling, remove fingers from the paper and use or store between layers of greaseproof paper in a airtight container. These freeze well.
sieve flour, chocolate, baking poder and salt together
mix all together
stickin oven at gas mark five for about 45min
Recipe Notes
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.
Preheat the oven to 190 C / Gas 5. Grease and line 2 (18cm) sandwich pans.
Put all ingredients into a bowl and whisk with an electric whisk for 2 minutes.
Divide the mix between the two tins.
Bake for 25 minutes.
Turn out onto a wire rack to cool, then sandwich together with jam and / or buttercream.
Recipe Notes
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.
Soak the dried fruit in the tea overnight, or for at least 2 hours.
Preheat the oven to 170 C / Gas 3.
Mix the flour, ground almonds and baking powder until combined.
To the dried fruit add the beaten egg and sugar then add the flour mixture one spoonful at a time while stirring to ensure the mixture is smooth.
Spoon the mixture into a lined 900g loaf tin.
Bake in the oven for an hour and skewer to make sure it's cooked through.
Once cooled a bit, enjoy with a nice cup of tea!
Recipe Notes
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.
