Cake, meringue and sponge recipes from top cooks, chosen by Observer Food Monthly
• Part 3 available tomorrow
*Justin Gellatly: St John's steamed lemon and vanilla syrup sponge*
Keep the scurvy at bay.
Serves 4-6
*vanilla pod* 1
*lemon* 1
*unsalted butter* 140g
*caster sugar* 125g
*eggs* 3, lightly beaten
*plain flour* 100g
*baking powder* 1½ tsp
*full-fat milk* 100-150ml
For the syrup
*lemons* juice and grated zest of 2
*caster sugar* 200g
*water* 150ml
Slit the vanilla pod open lengthways and scrape out the seeds, reserving the pod. Zest the lemon. Cream together the butter, sugar, lemon zest and vanilla seeds until light and fluffy, then gradually add the beaten eggs. Sift in the flour and baking powder and fold in thoroughly. Add enough milk to give a soft dropping consistency, then set aside.
To make the syrup, put the lemon juice and zest in a small saucepan with the sugar, water and the reserved vanilla pod. Heat gently, stirring until the sugar has dissolved, then bring to the boil and simmer until the mixture has a syrupy consistency. Cut the zested lemon in half widthways and trim off the bottom and top. Place the widest end of one of the lemon halves in a buttered and floured 1.2-litre pudding basin and cover with the syrup, reserving a little for later. Spoon in the sponge mix. Place a round of baking parchment on top, cover the basin with a piece of foil (with a generous pleat in the middle) and secure with string. Put the basin in a deep roasting tin and pour enough hot water into the tin to come halfway up the sides of the basin. Steam in an oven preheated to 160C/gas mark 3 for about 2 hours, until well risen and firm to the touch (remember to keep the water topped up).
Turn out into a large serving bowl and pour the last of the syrup over the top. Serve with double cream.
stjohngroup.uk.com
*Anna del Conte's torta di ricotta*
Serves 10-12
*sultanas* 120g
*caster sugar* 300g
*unsalted butter* 120g at room temperature
*eggs* 4 large at room temperature
*organic lemon* grated zest of 1
*potato flour* 6 tbsp
*baking powder* 1 tbsp
*sea salt* ½ tsp
*fresh ricotta* 1kg
*unsalted butter* for the tin
*icing sugar* to decorate
Soak the sultanas in hot water for 15 minutes to puff them up.
Reserve 1 tbsp of the caster sugar. Beat the butter with the remaining caster sugar until pale and creamy and then add the eggs, one at a time. When all the eggs have been incorporated, mix in the lemon zest, potato flour, baking powder and salt.
Heat the oven to 180C/gas mark 4.
Press the ricotta through the small-hole disc of a food mill, or through a sieve, directly on to the other ingredients. Do not use a food processor as this would not aerate the ricotta. Fold the ricotta thoroughly into the mixture. Drain the sultanas, pat them dry with kitchen paper and fold into the mixture.
Generously butter a 25cm springform cake tin and sprinkle with the reserved caster sugar to coat the bottom and sides.
Spoon the ricotta mixture into the tin and bake for 1–1¼ hours or until the cake is done (it will shrink slightly from the sides of the tin). Leave to cool in the tin. Unmould the cake when cold and place on a flat serving dish. Sprinkle with plenty of sifted icing sugar just before serving.
From Italian Kitchen by Anna Del Conte (Square Peg, RRP £20)
*Mark Hix's pineapple upside-down cake*
Serves 6
*butter* 330g, softened
*caster sugar* 330g
*pineapple* 1 small, peeled, cored and cut into 2cm rings
*eggs* 4 large
*self-raising flour* 200g
*baking powder* 2 tsp
*ground hazelnuts* 50g
Take 6 individual round tart tins about 3–4cm deep. Melt 80g of the butter and mix together with 80g of the caster sugar in a small bowl. Brush half this mixture over the sides and base of the tin.
Heat the remaining melted butter mixture in a frying pan until it begins to bubble. Add the pineapple slices and cook over a medium to high heat, turning every so often, until they begin to colour. Remove from the heat. Place a pineapple ring and a tablespoon of the cooking liquid in each mould, reserving any excess. Preheat the oven to 175C/gas mark 4.
Put the remaining butter and sugar, the eggs, self-raising flour, baking powder and hazelnuts in a food processor and mix together for a minute or so until smooth. Pour the mixture evenly into the tins and cook for 30–40 minutes, until golden. Leave to cool a little, run a knife around the edge of each tin and turn out on to warmed serving plates. Spoon over any excess cooking liquid and serve either hot or warm with thick cream or creme fraiche.
From Mark Hix On Baking (Quadrille, RRP £25)
*Eric Lanlard's double-baked chocolate meringue brownie*
The texture of the two contrasting layers, one gooey and rich and the other crunchy with a marshmallow centre, makes this recipe really special.
Serves 8
For the brownie
*unsalted butter* 250g plus extra for greasing
*dark chocolate* 350g roughly chopped
*light muscovado sugar* 300g
*large eggs* 5, separated
For the chocolate meringue
*egg whites* 4
*golden caster sugar* 225g
*vanilla extract* 2 tsp
*cornflour* 1 tsp
*pure cocoa powder* 50g
Preheat the oven to 180C/gas mark 4. Grease a 22cm diameter springform cake tin and line with baking paper, making sure it is at least 5cm above the rim of the tin.
To make the brownie, melt the butter and chocolate together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Add the sugar, stirring until it has completely dissolved. Remove from the heat and add the egg yolks.
In a clean, dry bowl, whisk the egg whites to soft peaks. Fold a couple of tablespoons of the egg whites into the chocolate mixture, then fold in the remaining whites using a rubber spatula. Spoon the mixture into the prepared tin and bake in the oven for 40 minutes.
Meanwhile, make the meringue. In a large, clean, dry bowl, whisk the egg whites to stiff peaks, adding the sugar a little at a time, then add the vanilla extract. Sift the cornflour and cocoa powder together, then fold into the meringue until the mixture is even and glossy.
Remove the chocolate brownie from the oven and cover the top with the meringue. Return to the oven for a further 25 minutes, or until the meringue puffs up and a crust forms on the top but the centre is still soft. Leave to cool in the tin. The centre will collapse slightly. Serve warm with creme fraiche or vanilla ice-cream.
From Chocolat by Eric Lanlard (Mitchell Beazley, RRP £18.99)
*Nieves Barragán Mohacho's Santiago tart 2010*
This is our favourite pudding, both at Barrafina and at Fino.
Serves 12
For the pastry
*icing sugar* 115g
*plain flour* 350g
*unsalted butter* 215g cut into small cubes
*egg yolks* 3 free-range
*butter* for greasing the tin
*plain flour* for dusting
For the filling
*quince paste* 180g
*whole blanched almonds* 250g
*Amaretto liqueur* 20ml
*oranges* zest of 3, juice of 1
*lemons* zest of 3, juice of 1
*icing sugar* 115g
*unsalted butter* 225g
*egg yolks *3 free-range
*eggs* 2 free-range
To make the pastry, put the icing sugar and flour into a food processor and start to blend slowly. Add the butter, making sure it is well integrated. Add the egg yolks and pulse until the mixture clumps together. Remove it to a board and bring it together with your hands. Wrap it in clingfilm and refrigerate overnight.
Preheat the oven to 160C/gas mark 4. Grease a 30cm tart tin with butter and dust it with flour. Flour a work surface, then roll out the pastry into a large circle 2mm thick and lay it in the tin, leaving the excess overhanging. Prick the base all over with a fork. Place the tin on a baking tray, then cut out a large disc of baking parchment just a little larger than the tin and place on top of the pastry. Weight down with baking beans. Bake in the oven for 15 to 20 minutes, or until the edges of the pastry start to turn golden. Remove from the oven, remove the parchment and beans and allow to cool. Carefully trim any excess pastry from the rim of the tart, leaving the tart tin on the baking tray. Turn the oven down to 160C/gas mark 2.
To make the filling, melt the quince paste with 2 tablespoons of water in a bowl over a pan of simmering water. Spread evenly over the tart base.
Put the almonds, Amaretto and orange and lemon zest and juice into a blender or food processor and pulse quickly, keeping the mix quite chunky. Spoon it out, scraping the sides of the bowl with a spatula, and set aside. Add the icing sugar and butter to the blender or processor and whiz to a creamy consistency.
Add the almond mixture to the creamed butter and blend slowly until totally integrated. Add the egg yolks, one at a time, followed by the whole eggs. Spoon the mixture into the pastry case and bake for 40–45 minutes, then dust with icing sugar and serve.
From Barrafina: A Spanish Cookbook by Sam and Eddie Hart and Nieves Barragán Mohacho (Fig Tree, RRP £25)
All the books above are available at a special discount price from the Guardian Bookshop Reported by guardian.co.uk 9 hours ago.
• Part 3 available tomorrow
*Justin Gellatly: St John's steamed lemon and vanilla syrup sponge*
Keep the scurvy at bay.
Serves 4-6
*vanilla pod* 1
*lemon* 1
*unsalted butter* 140g
*caster sugar* 125g
*eggs* 3, lightly beaten
*plain flour* 100g
*baking powder* 1½ tsp
*full-fat milk* 100-150ml
For the syrup
*lemons* juice and grated zest of 2
*caster sugar* 200g
*water* 150ml
Slit the vanilla pod open lengthways and scrape out the seeds, reserving the pod. Zest the lemon. Cream together the butter, sugar, lemon zest and vanilla seeds until light and fluffy, then gradually add the beaten eggs. Sift in the flour and baking powder and fold in thoroughly. Add enough milk to give a soft dropping consistency, then set aside.
To make the syrup, put the lemon juice and zest in a small saucepan with the sugar, water and the reserved vanilla pod. Heat gently, stirring until the sugar has dissolved, then bring to the boil and simmer until the mixture has a syrupy consistency. Cut the zested lemon in half widthways and trim off the bottom and top. Place the widest end of one of the lemon halves in a buttered and floured 1.2-litre pudding basin and cover with the syrup, reserving a little for later. Spoon in the sponge mix. Place a round of baking parchment on top, cover the basin with a piece of foil (with a generous pleat in the middle) and secure with string. Put the basin in a deep roasting tin and pour enough hot water into the tin to come halfway up the sides of the basin. Steam in an oven preheated to 160C/gas mark 3 for about 2 hours, until well risen and firm to the touch (remember to keep the water topped up).
Turn out into a large serving bowl and pour the last of the syrup over the top. Serve with double cream.
stjohngroup.uk.com
*Anna del Conte's torta di ricotta*
Serves 10-12
*sultanas* 120g
*caster sugar* 300g
*unsalted butter* 120g at room temperature
*eggs* 4 large at room temperature
*organic lemon* grated zest of 1
*potato flour* 6 tbsp
*baking powder* 1 tbsp
*sea salt* ½ tsp
*fresh ricotta* 1kg
*unsalted butter* for the tin
*icing sugar* to decorate
Soak the sultanas in hot water for 15 minutes to puff them up.
Reserve 1 tbsp of the caster sugar. Beat the butter with the remaining caster sugar until pale and creamy and then add the eggs, one at a time. When all the eggs have been incorporated, mix in the lemon zest, potato flour, baking powder and salt.
Heat the oven to 180C/gas mark 4.
Press the ricotta through the small-hole disc of a food mill, or through a sieve, directly on to the other ingredients. Do not use a food processor as this would not aerate the ricotta. Fold the ricotta thoroughly into the mixture. Drain the sultanas, pat them dry with kitchen paper and fold into the mixture.
Generously butter a 25cm springform cake tin and sprinkle with the reserved caster sugar to coat the bottom and sides.
Spoon the ricotta mixture into the tin and bake for 1–1¼ hours or until the cake is done (it will shrink slightly from the sides of the tin). Leave to cool in the tin. Unmould the cake when cold and place on a flat serving dish. Sprinkle with plenty of sifted icing sugar just before serving.
From Italian Kitchen by Anna Del Conte (Square Peg, RRP £20)
*Mark Hix's pineapple upside-down cake*
Serves 6
*butter* 330g, softened
*caster sugar* 330g
*pineapple* 1 small, peeled, cored and cut into 2cm rings
*eggs* 4 large
*self-raising flour* 200g
*baking powder* 2 tsp
*ground hazelnuts* 50g
Take 6 individual round tart tins about 3–4cm deep. Melt 80g of the butter and mix together with 80g of the caster sugar in a small bowl. Brush half this mixture over the sides and base of the tin.
Heat the remaining melted butter mixture in a frying pan until it begins to bubble. Add the pineapple slices and cook over a medium to high heat, turning every so often, until they begin to colour. Remove from the heat. Place a pineapple ring and a tablespoon of the cooking liquid in each mould, reserving any excess. Preheat the oven to 175C/gas mark 4.
Put the remaining butter and sugar, the eggs, self-raising flour, baking powder and hazelnuts in a food processor and mix together for a minute or so until smooth. Pour the mixture evenly into the tins and cook for 30–40 minutes, until golden. Leave to cool a little, run a knife around the edge of each tin and turn out on to warmed serving plates. Spoon over any excess cooking liquid and serve either hot or warm with thick cream or creme fraiche.
From Mark Hix On Baking (Quadrille, RRP £25)
*Eric Lanlard's double-baked chocolate meringue brownie*
The texture of the two contrasting layers, one gooey and rich and the other crunchy with a marshmallow centre, makes this recipe really special.
Serves 8
For the brownie
*unsalted butter* 250g plus extra for greasing
*dark chocolate* 350g roughly chopped
*light muscovado sugar* 300g
*large eggs* 5, separated
For the chocolate meringue
*egg whites* 4
*golden caster sugar* 225g
*vanilla extract* 2 tsp
*cornflour* 1 tsp
*pure cocoa powder* 50g
Preheat the oven to 180C/gas mark 4. Grease a 22cm diameter springform cake tin and line with baking paper, making sure it is at least 5cm above the rim of the tin.
To make the brownie, melt the butter and chocolate together in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Add the sugar, stirring until it has completely dissolved. Remove from the heat and add the egg yolks.
In a clean, dry bowl, whisk the egg whites to soft peaks. Fold a couple of tablespoons of the egg whites into the chocolate mixture, then fold in the remaining whites using a rubber spatula. Spoon the mixture into the prepared tin and bake in the oven for 40 minutes.
Meanwhile, make the meringue. In a large, clean, dry bowl, whisk the egg whites to stiff peaks, adding the sugar a little at a time, then add the vanilla extract. Sift the cornflour and cocoa powder together, then fold into the meringue until the mixture is even and glossy.
Remove the chocolate brownie from the oven and cover the top with the meringue. Return to the oven for a further 25 minutes, or until the meringue puffs up and a crust forms on the top but the centre is still soft. Leave to cool in the tin. The centre will collapse slightly. Serve warm with creme fraiche or vanilla ice-cream.
From Chocolat by Eric Lanlard (Mitchell Beazley, RRP £18.99)
*Nieves Barragán Mohacho's Santiago tart 2010*
This is our favourite pudding, both at Barrafina and at Fino.
Serves 12
For the pastry
*icing sugar* 115g
*plain flour* 350g
*unsalted butter* 215g cut into small cubes
*egg yolks* 3 free-range
*butter* for greasing the tin
*plain flour* for dusting
For the filling
*quince paste* 180g
*whole blanched almonds* 250g
*Amaretto liqueur* 20ml
*oranges* zest of 3, juice of 1
*lemons* zest of 3, juice of 1
*icing sugar* 115g
*unsalted butter* 225g
*egg yolks *3 free-range
*eggs* 2 free-range
To make the pastry, put the icing sugar and flour into a food processor and start to blend slowly. Add the butter, making sure it is well integrated. Add the egg yolks and pulse until the mixture clumps together. Remove it to a board and bring it together with your hands. Wrap it in clingfilm and refrigerate overnight.
Preheat the oven to 160C/gas mark 4. Grease a 30cm tart tin with butter and dust it with flour. Flour a work surface, then roll out the pastry into a large circle 2mm thick and lay it in the tin, leaving the excess overhanging. Prick the base all over with a fork. Place the tin on a baking tray, then cut out a large disc of baking parchment just a little larger than the tin and place on top of the pastry. Weight down with baking beans. Bake in the oven for 15 to 20 minutes, or until the edges of the pastry start to turn golden. Remove from the oven, remove the parchment and beans and allow to cool. Carefully trim any excess pastry from the rim of the tart, leaving the tart tin on the baking tray. Turn the oven down to 160C/gas mark 2.
To make the filling, melt the quince paste with 2 tablespoons of water in a bowl over a pan of simmering water. Spread evenly over the tart base.
Put the almonds, Amaretto and orange and lemon zest and juice into a blender or food processor and pulse quickly, keeping the mix quite chunky. Spoon it out, scraping the sides of the bowl with a spatula, and set aside. Add the icing sugar and butter to the blender or processor and whiz to a creamy consistency.
Add the almond mixture to the creamed butter and blend slowly until totally integrated. Add the egg yolks, one at a time, followed by the whole eggs. Spoon the mixture into the pastry case and bake for 40–45 minutes, then dust with icing sugar and serve.
From Barrafina: A Spanish Cookbook by Sam and Eddie Hart and Nieves Barragán Mohacho (Fig Tree, RRP £25)
All the books above are available at a special discount price from the Guardian Bookshop Reported by guardian.co.uk 9 hours ago.