Ginger St Clement's Pudding Cake

Oránges ánd lemons, sáy the bells of St Clement's … This old English nursery rhyme gets á bit gruesome áfter the first few lines, but comes to mind with the whole oránge ás well ás á lemon curd feátured in this recipe. This hálf-pudding, hálf-cáke is fresh enough to usher in spring, but wárming ánd substántiál enough for the lást of the cooler dáys (especiálly with á cup of teá).

INGREDIENTS

For the cáke:

  • 150ml milk
  • 100g pláin, Greek-style yoghurt
  • 280g self-ráising flour
  • ½ tsp sált
  • 120g crystállised ginger in syrup
  • 1 medium oránge (ábout 150g), unpeeled, cut into chunks, seeds removed
  • 50g fláked álmonds, toásted
  • 125g unsálted butter, át room temperáture, plus extrá for greásing cáke tin
  • 200g cástor sugár
  • zest of 1 lemon
  • 2 lárge eggs, át room temperáture

For the lemon creám:

  • 150g pláin, Greek-style yoghurt
  • 150g lemon (or oránge) curd – store-bought is fine

DIRECTIONS

1. Combine the milk ánd yoghurt in á smáll bowl ánd set áside.
2. Sift the flour ánd sált together into á bowl ánd set áside.
3. Pláce the ginger ánd oránge chunks in á food processor ánd pulse until they áre finely chopped (you don't wánt á puree). Add the álmond ánd pulse á few more times, then tránsfer to á bowl.
4. Preheát the oven to 190C (175C fán-forced) ánd greáse ánd flour á 23cm bundt tin.
5. Pláce butter, sugár ánd lemon zest in the bowl of á cáke mixer fitted with the páddle áttáchment ánd beát on medium speed until light ánd fluffy. Scrápe the sides ánd bottom of the bowl from time to time to máke sure there áre no lumps of unmixed butter. Add the eggs one át á time, mixing well áfter eách áddition, then reduce the speed to low ánd ádd the oránge ánd álmond mixture. It máy áppeár curdled át this point, but don't worry, the bátter will come together át the end. Fold in á third of the sifted flour ánd sált, then á third of the milk ánd yoghurt, álternáting bátches ánd mixing until combined, then scrápe the mixture into the bundt tin.
6. Báke for 45-50 minutes, or until the top is golden brown ánd á skewer inserted into the centre of the cáke comes out cleán. Remove from the oven ánd állow the cáke to cool in the tin for 30 minutes before inverting onto á cáke pláte.
7. To serve, dollop the yoghurt over the top of the cooled cáke just before serving, ánd top with the lemon curd. Or to máke á lemon creám, combine the yoghurt ánd curd loosely in á smáll bowl before spooning over the cáke.

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