How to Bake Amazing Blackberry and Apple Layered Cake and Lemon & Black Sesame Cookies.
Join TV chef peter Sidwell in the kitchen for his latest TV series, this time he is baking lots of different types of cakes, bakes and breads. Sponsored by www.masterclass.co RECIPES: Genoese layer cake with apple and blackberry 250g Caster sugar 8 Medium free range eggs 250g Plain flour 50g Butter melted For the blackberry and apple compote 250g Blackberries 1 Apple Cooking apples are best for this 100g Caster sugar 500ml Double cream 1 tsp Vanilla extra or paste Icing sugar for dusting the top Here’s how: Pre heat the oven 180c Line 3 8 inch sandwich cake tins Place the sugar and eggs into a mixing bowl and whisk together until it thickens up and doubles in volume, I would suggest an electric whisk for stand mixer ass it will take 10 minutes. Fold in the flour and melted butter until smooth, then pour into the 3 cake tins. I use a set of scales to make sure each cake is divided equally. Bake in a pre heated oven for 20 minutes. When baked remove from the oven and leave to cool completely before removing from the tins. To make the complete, peel, core and dice the apples up into small cubes then add to a pan with the sugar. Cook on a medium heat for 10 minutes until the fruit breaks down. Add the blackberries and continue to cook for 4-5 minutes, by doing it in this order you will preserve a fresher flavour of the blackberries. Leave the compote to cool before using as you don’t want it to melt the cream. Whip the cream and vanilla in a bowl to a soft peak. To serve spread the fruit compote on top of the first layer of cake, then add some cream. Top with the second layer of cake and repeat the process, making sure it stays level. Dust with a little icing sugar to finish Lemon and black sesame seed cookies 270g Plain flour 40g Ground polenta 2 tbsp Black sesame seeds 1/2 tsp Bicarbonate of side 60g Salted butter 185g Caster sugar 2 Lemons zest only 50ml Avocado oil 1 Medium free range egg 20ml Lemon juice Here’s how Pre heat the oven to 175c Whisk together all the dry ingredients in a bowl In another mixing bowl beat together with an electric mixer the sugar, butter, lemon and orange zest. When the mixture is light and fluffy and the sugar has dissolved into the butter add the egg and oil. Continue to mix slowly until fully mixed together. Add the dry ingredients to the butter and sugar mixture and combine, do not over mix. Divisive the mixture into 12 equal portions, I use an ice cream scoop and a set of digital scales as it is important the each cookie is the same size so that they all evenly bake. Place the cookies onto a non stick baking tray in the oven for 12 minutes. Leave to cool for 15 minutes, then remove form the baling tray and they’re ready to eat. Store in an air tight container for uptown a week. This cookie dough can also be frozen in portions and baked from frozen at 160c for 20 minutes Chef Sidwell 👉https://www.petersidwell.com/ INSTAGRAM 👉https://www.instagram.com/petersidwel... LINKEDIN 👉https://www.linkedin.com/in/peter-sid... FACEBOOK 👉https://www.facebook.com/petersidwell... TWITTER 👉https://twitter.com/Petersidwell