Tag: Ballymaloe

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Rachel Allen’s lavender sponge cake with rhubarb curd

lavender-sponge-cake-with-rhubarb-curd

A lovely lavender flavoured cake with a hint of rhubarb from Rachel’s TV series “All Things Sweet” proudly sponsored by Connacht Gold.

Ingredients

For the lavender sponge

  • 6 eggs
  • 175 g (6 oz) caster or granulated sugar
  • pinch of salt
  • 150 g (5 oz) plain flour
  • 2 tsp lavender buds, finely chopped (off the stems)
  • 125 g (4½ oz) butter, melted, plus extra for greasing

For the rhubarb curd

  • 550 g (1 lb 3 oz) rhubarb, cut in to 1cm (½in) slices (weigh when sliced and trimmed)
  • 200 g (7 oz) caster or granulated sugar
  • 75g (3 oz) butter
  • 3 eggs, whisked
  • To decorate
  • icing sugar

Method

  1. Preheat the oven to 180°C (350°F), Gas mark 4. Line the base of three 18cm (7in) cake tins and butter the sides.
  2. To make the sponge, place the eggs, the sugar and the salt in the bowl and, using an electric whisk, beat for 5–8 minutes until tripled in volume, light and fluffy. Sift in the flour and fold into the light mousse-like mixture with the lavender and the melted butter, working quickly so that too much air does not escape.
  3. Divide the cake mixture into the three tins and place in the oven. Bake for 22–25 minutes until light golden and a skewer inserted into the centre comes out clean. Take out of the oven and let sit in the tin for a few minutes before taking out and cooling on a wire rack.
  4. Next, make the curd. Place the rhubarb and 50g (2oz) of the sugar in a saucepan on a medium heat, stirring every so often. Cook for about 5–6 minutes until the rhubarb has softened, broken up completely and the mixture has thickened to a pulp.
  5. Pour into a sieve sitting over a bowl and push the mixture through the sieve into the bowl, making sure to scrape the underside of the sieve to get every last bit.
  6. Next, place the butter in the cleaned saucepan on a low-medium heat and allow to melt. Take off the heat just while you add in the eggs, rest of the sugar and the rhubarb purée. Put back on a low heat and stir all the time for about 2–3 minutes until thickened. Take off the heat, tip into a bowl and allow to cool.
  7. When ready to assemble, place one cake (save the cake with the best-looking top for the top) upside down on a plate or cake stand. Place half of the curd on top and spread it out (I like to allow the curd to drip slightly over the edges). Put the next cake, right side up, on top, then cover with the second half of the curd, as before. Finally, top with the third (and best-looking) cake. Dust with icing sugar and decorate with some more lavender if you’d like.

http://www.connachtgold.ie/recipes/rachel-allen-lavenderspongecake/

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It’s good to see this, old cooling rack from “Lynch’s Bakery “ Killeagh. Co Cork that closed in the 70s #ballymaloebreadshed

 

Screenshot_2020-05-17 Ballymaloe Cookery School ( ballymaloecookeryschool) • Instagram photos and videos

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It’s good to see this, old cooling rack from “Lynch’s Bakery “ Killeagh. Co Cork that closed in the 70s , @jen.allennn left me 190 loaves to bake this morning . .
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#ballymaloecookeryschool #cooking
#learntocook #learnatballymaloe #cookerycourse #growcooknourish #12weekcookerycourse #cookery #cookingschool #cookeryschool #careerchange #cookingfromscratch #farmtofork #ballymaloecookeryschoolgardens
#ballymaloebreadshed #cookerycareer
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#recipesthatwork #cookingcareer #knowwhereyourfoodcomesfrom #farmtofork
#ballymaloe12weekcert #5weeksummercourse

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Lemongrass Coconut Cake by Rachel Allen @Ballymaloe


By Rachel Allen Celebrity Chef
More from
Rachel Allen’s Cake Diaries


A quirky combination. The end result? A scrumptious cake for all to enjoy.
Ingredients
4 stalks of lemongrass, base and tops trimmed, outer leaves removed but reserved for the syrup (see below)
250 g (9oz) caster sugar
4 eggs
200 g (7oz) butter, softened, plus extra for greasing
125 g (41/2 oz) desiccated coconut
125 g (41/2 oz) plain flour, plus extra for dusting
2 tsp baking powder
greek yoghurt or creme fraiche, to serve
for the syrup
reserved trimmings and outer leaves of the lemongrass (see above)
75 g (3oz) caster sugar
23cm (9in) diameter cake tin with 6cm
Method
Preheat the oven to 170°C (325°F/Gas 3). Butter the sides of the cake tin and dust with flour, then line the base with a disc of baking parchment.
Slice the lemongrass stalks quite thinly into rounds about 3mm (1?8in) thick, then place in a food processor with the caster sugar and whiz for 1–2 minutes or until the lemongrass is finely puréed and very aromatic.
Add the eggs, butter and coconut and whiz again until combined, then sift the flour and baking powder together and add to the machine, whizzing very briefly just until the ingredients come together.
Tip the mixture into the prepared tin and bake for 40–45 minutes or until a skewer inserted into the centre of the cake comes out clean. While the cake is cooking, make the syrup.
Roughly chop the lemongrass trimmings, place in a saucepan with the sugar and 75ml (3fl oz) of water and set over a high heat. Stir the mixture until the sugar is dissolved, then bring to the boil and boil for 2 minutes before removing from the heat and leaving to infuse.
When the cake has finished baking, take it out of the oven and let it sit in the tin for 10 minutes. Loosen around the edges using a small, sharp knife and carefully remove the cake from the tin before transferring to a serving plate.
Reheat the syrup, then pierce holes all over the cake with a skewer and pour the hot syrup through a sieve onto the cake, moving the pan and sieve around as you pour so that the syrup covers the top of the cake. Allow the cake to cool down completely.
Serve with a dollop of natural Greek yoghurt or crème fraiche.