INDEX food Olive oil cake
This delicious olive oil cake is guaranteed to set hearts racing. Moist and fragrant, serve it in slices as it is, or with clotted cream and raspberries as a dessert
Makes 8 servings Ingredients
275g/10oz caster sugar 3 medium eggs
Zest and juice of 1½ unwaxed lemons
120mls/4fl oz extra virgin olive oil
100ml/3½ fl oz milk 275g/10oz plain fl our, sifted 1 level tbsp baking powder, sifted
1 pack fondant icing Red food colouring Icing sugar for sifting over Fresh raspberries
1 Heat the oven to 180°C -350°F Gas 5. Whisk sugar and eggs together until fl uffy and pale. Add lemon zest and juice.
Stir in olive oil and milk. Fold in the fl our and baking powder. 2 Line the base of a deep, loose bottomed 24cm/10in tin with parchment paper. Carefully pour mix into the pan and smooth over top. 3 Bake for around 45 minutes or until a skewer inserted in the middle comes out clean. Leave to cool in the tin, then turn out onto a wire rack. 4 For the decoration, roll out fondant icing thinly. Cut out hearts in various sizes. Using a small, clean paintbrush or pastry brush, paint hearts with red colouring. Reserve. 5 Dust top of cake with icing sugar, then arrange red hearts on the top. Serve with fresh raspberries, or for extra luxury, scoops of clotted cream, and of course, red roses.
One day in the life of ... Sandrine May
by the delicious aroma of melting chocolate. The timer on the melting equipment comes on now but this is the only part of her chocolate making which is automated - everything else is done by hand. She says: “People always ask me if I get fed up with chocolate, but I don’t because it’s my passion and I still eat about ten chocolates every day.” One of her fi rst jobs is to
S
check through the orders that have come in, via the internet, and in the shop. Sandrine’s internet business has grown over the past three years and now accounts for around 20 per cent of sales. The shop opens from
9.30am till 5.30pm, and there is rarely time for a break, Sandrine does however try
www.indexmagazine.co.uk
andrine arrives at the Madame Oiseau chocolate shop at 8am, and is greeted
to leave by 6pm every day to spend time with her family. She works with a small dedicated team of staff who she trained, and who share her love of chocolate. You will usually fi nd Sandrine in the kitchen at the back of the shop, making and creating her chocolate recipes, which is what she enjoys doing most. Valentine’s Day is one of her busiest times of the year, and Sandrine is happy to accommodate individual requests. “After the January lull, Valentine’s Day is the fi rst occasion in the year where people want to come out and celebrate something. What better way to celebrate than to express your love through chocolate?”
The Madam Oiseau chocolate shop is at 8, The Borough, Canterbury. See the range and order online at:
www.madame-oiseau.com
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Sandrine making chocolate from her own recipes
Olive oil cake Image courtesy of Interprofessional olive oil
Sandrine, left, with two of her staff, Zoe and Claire
Heart chocolates created for Valentine’s Day
The INDEX magazine February 2012
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