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Posts Tagged ‘Mary Berry’

We don’t do much baking but we’ve managed more than usual with all of these lockdowns. This old-fashioned coffee and walnut cake is a favourite of Jules’ and was really straightforward to make – even for us baking novices. 

Coffee & Walnut Cake

  • 100g softened butter
  • 100g caster sugar
  • 2 large eggs
  • 100g self-raising flour
  • 1 level tsp baking powder
  • 50g chopped walnuts
  • 1 tbsp coffee extract (or 2 tsp instant coffee granules mixed with 1 tbsp hot water. Use a bit more in the cake mix than in the icing)

FOR THE ICING: 

  • 75g softened butter
  • 225g sifted icing sugar
  • 2 tsp milk
  • 2 tsp coffee extract
  • 8 walnut halves, to decorate

Heat the oven to 160C/Gas 4.

Grease two 18cm sandwich tins and line the base of each with baking paper. 

Put all the cake ingredients into a bowl and beat until well blended and smooth. 

Divide the cake mix between the sandwich tins and level the surface. Bake for 20-25 minutes or until well risen and the top springs back when pressed lightly with a finger. Leave to cool in the tins for a few minutes, then turn out, peel off the paper and finish cooling on a wire rack. 

To make the icing, beat the butter, sifted icing sugar, milk and coffee essence in a bowl until smooth. 

When the cakes are completely cold sandwich them together with half the icing and use the rest for the top. Decorate with the walnuts. 

(Original recipe from Mary Berry’s Baking Bible, BBC Books, 2009.)

 

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We have a 7 year old at home who is usually very good at eating pretty much anything we put in front of her. Recently though, she’s gone a bit fussy and very plain in her requests. We’re remaining calm and trying to cook some kid-friendly food to coax her back to her adventurous self. Served with salad and garlic bread, the dish was scraped clean.

Wine Suggestion: Youthful, Italian reds are the order of the day, be it a Sangiovese or Montepulciano, or tonight’s choice of Barbera from Pico Maccario in the Piedmont.

Spinach & Ricotta Cannelloni – serves 6

  • butter for greasing the dish
  • 18 cannelloni tubes (you can use a few more if you have extra filling and enough room in your dish)
  • 30g Parmesan cheese, grated, plus extra to serve

FOR THE TOMATO SAUCE:

  • 1 tbsp olive oil
  • 2 celery stalks, chopped
  • 1 small onion, chopped
  • 1 carrot, chopped
  • 1 clove of garlic, crushed
  • 300ml chicken stock or veg stock
  • 2 x 400g tins chopped tomatoes
  • 2 tbsp tomato purée
  • 60g sun-dried tomatoes in oil, drained and chopped

FOR THE FILLING:

  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 1 clove of garlic, crushed
  • 500g spinach leaves, chopped
  • 500g ricotta cheese
  • ¼ tsp grated nutmeg

Make the tomato sauce first by heating the oil in a saucepan, then adding the celery, onion, carrot and garlic. Cook gently for about 5 minutes or until softened. Stir in the stock, tomatoes and tomato purée, then season well with salt and pepper, and bring to the boil. Cover and simmer, stirring now and then, for 30 minutes.

Meanwhile, make the filling by heating the oil in a large pan, then add the onion and garlic and cook for about 5 minutes or until softened. Add the spinach and cook over a high heat for a couple of minute until completely wilted. Cool slightly, then stir in the ricotta, nutmeg and plenty of seasoning.

Purée the tomato sauce in a food processor, then stir in the chopped sun-dried tomatoes.

Preheat the oven to 200C/180C fan/Gas 6.

Grease a large ovenproof dish in which the cannelloni tubes can lie in a single layer.

Spoon the filling into the cannelloni tubes. Two teaspoons works best for this; 1 to spoon the filling into the tube, and use the opposite end of the other spoon to push the filling down into the tube.

Arrange the filled cannelloni in the dish, then cover with the tomato sauce and sprinkle with the Parmesan. Bake for 30 minutes, then serve with extra Parmesan on top.

(Original recipe from Mary Berry’s Complete Cookbook, DK, 1995.)

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