FOOD & ENTERTAINMENT
Recipe time!
Strawberry fool with gluten-free cinnamon
sponge cake
Ian Senior of Keelings Fish Bar, Racecommon Road, Barnsley cooks summer strawberries at their best, paired with a lightly toasted cinnamon cake for a fool-proof take on a British classic.
Let the summer
be-GIN With Trevor Langley Serves 8
INGREDIENTS For the cake 200g unsalted butter 200g caster sugar
4 free range eggs, separated 400g Dove gluten-free self-raising flour
15g gluten-free baking powder 1 tsp xantham gum ¾ tsp ground cinnamon 75g ground almonds 200ml soya milk or semi skimmed cow’s milk
Strawberries to garnish (either alpine or normal)
For the strawberry fool Punnet of strawberries (approx. 400g)
450ml double cream, whipped to soft peak 85g caster sugar Icing sugar for dusting
METHOD mark 3
Preheat the oven to 160°c/ gas
Grease an 8 inch/20cm cake tin with butter then a light coating of sugar over the butter.
Beat the butter in a bowl until pale and creamy and add the
caster sugar, stirring well. Add the egg yolks and stir again until the mixture is smooth. In a separate bowl, mix together
the flour, baking powder and cinnamon, sieve into the batter mixture then add the almonds and milk and mix until smooth. In a clean bowl whisk the egg whites to a soft peak stage and gently fold into the cake mixture. Pour into the greased prepared tin, then just lift and bang on the table to release any air.
Bake for about 40 to 45 minutes or until a skewer inserted into the cake comes out clean. Remove from the oven and leave to cool for 10 minutes, then turn out onto a wire rack and leave to go cold. Wash the strawberries in salted
water, changing the water a few times, and dry on kitchen paper. Remove any stalks then in a bowl mash the strawberries to a pulp. Whip the cream to a soft peak, add the sugar then fold the strawberry pulp through the cream. To serve, cut the cake into eight equal portions. Preheat the grill to high and lightly toast the cake. Dust with icing sugar and serve with the fool.
74
aroundtownmagazine.co.uk
Renowned as being one of the UK’s finest country estates, Chatsworth House, with its 105-acre garden and stunning countryside views, is high on the ‘to do’ list when visiting country houses and attracts many visitors from global origins throughout the year.
Chatsworth House is the seat of the Duke of Devonshire and this stately residence has been home to the Cavendish family since 1549. But did you know there is also an award-winning brewery on the estate?
“The Cavendish
banana has an important and well-
documented role at Chatsworth, having first been introduced during the 1830s by head gardener, Joseph Paxto
”
Peak Ales Brewery produces real ales which gained much interest from the outset. But following several years of experimenting and development, they now also produce the small
batch artisan Chatsworth Gin (40%) utilising selected botanicals from the Estate. This high-quality classic London Dry gin is infused with Chatsworth lemons, lemongrass, lemon verbena, plus banana leaf. The Cavendish banana has an important and well-documented role at Chatsworth, having first been introduced during the 1830s by head gardener, Joseph Paxto, who named the banana plant “Musa Cavenishii” after his employer, William George Spencer Cavendish. Chatsworth Gin exudes the crispness of excellent citrus flavours and makes for a production that is well-balanced, smooth and has great pleasure for the mouthfeel and palate sensation.
Chatsworth Gin is available at the Visitor Centre shop as well as online.
For more product information, please visit their website:
www.chatsworthgin.co.uk
As always, Enjoy!
Photo: Chatsworth House/Peak Ales
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