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ICED CRANBERRY & ORANGE BUNDT CAKE
SERVES 10
This showstopping Bundt cake is guaranteed to please a crowd...
150g fresh cranberries, roughly chopped
320g plain fl our 250g caster sugar 250ml whole milk 140g unsalted butter, softened 1 tsp vanilla extract 1/4 tsp baking soda 3/4 tsp baking powder 1/2 tsp salt
1/2 tsp cinnamon Juice of 1 orange Zest ½ orange 2 large free range eggs 1 tbsp apple cider vinegar
FOR THE TOPPING 80g icing sugar 50g cranberries
Handful of rosemary sprigs, optional
1 Preheat the oven to 180C/ gas 4 and grease a standard sized bundt tin.
2 Combine together the milk and apple cider vinegar. Set aside. Don‘t worry about it appearing to split, this is fi ne.
3 In a large bowl, combine the fl our (set 1 tbsp aside), salt, baking powder, baking soda and cinnamon. In a separate bowl, beat together sugar, butter and orange zest until pale and fl uff y, then add your eggs, one at a time, and continue to combine.
4 Add 3-4 tbsp of orange juice and vanilla extract to your milk and apple cider mixture
and stir. Slowly beat the milk mixture into the fl our mixture, a little bit at a time until it is just incorporated. Add the cranberries and the reserved fl our and lightly fold into the batter.
5 Pour batter into the bundt tin and tap it on a sturdy surface to minimise air bubbles. Bake for 45 mins, until golden brown.
6 Allow to cool for 20 mins before removing the cake from the bundt tin and transferring to a wire rack to cool completely.
7 Mix the icing sugar with the remaining orange juice and drizzle over the cake (you can top this up with more orange juice if the consistency isn’t right). Sprinkle with cranberries and adorn with sprigs of rosemary.
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CHOCOLATE & ALMOND PARFAIT
SERVES 12
Not a fan of traditional festive puds? This decadent chocolate and almond parfait is an easy-to- make alternative that’ll go down a storm this Christmas.
150g dark (70%) chocolate 300ml double cream 1 whole egg 1 egg yolk 200ml Greek yoghurt 50g sliced almonds, toasted 4 tbsp honey
1 Line a 1.2 litre loaf tin or pâté mould with cling fi lm, leaving lots of overhang.
2 Break the chocolate into a heatproof bowl and set aside. Gently warm 100ml of the double cream in a pan until it’s steaming but not boiling. Take it off the heat and pour over the chocolate. Stir until the chocolate has melted and the mixture is smooth and shiny. Set aside. If the cream cools before the chocolate has completely melted, warm it in the microwave for 10
38 | THE WEST COUNTRY FOODLOVER
seconds. Don’t let it get too hot or the chocolate will go grainy.
3 In a separate bowl, whisk the egg and egg yolk until very light and fl uff y, then gently fold into the chocolate.
4 In a large bowl whisk the remaining 200ml of cream until it forms soft peaks. Fold in the yoghurt,
then gently stir in the chocolate mixture and almonds. Pour the mixture into the prepared tin, drizzling in small blobs of honey as you go, so they are dotted throughout the parfait. Level the top and cover with the overhanging cling fi lm.
5 Freeze overnight. Remove from the freezer 10 mins before you serve. Unfold the cling fi lm and use it to lift the parfait out of the tin and sprinkle with the remaining toasted almonds. Serve in slices.
www.yeovalley.co.uk
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