Winchester Lifestyle Aug - Sep 2021
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Zest of 2 unwaxed lemons<br />
400ml double cream<br />
50g shelled unsalted, pistachios<br />
(blanched if you can find them)<br />
50g good quality shortbread biscuit<br />
METHOD<br />
Line a 2lb loaf tin with a long strip of<br />
greaseproof paper that lines the base<br />
and goes up the shorter sides of the tin to<br />
leave overhang, this makes it a lot easier<br />
to remove or you can fully line the tin with<br />
cling film. Then place the tin in the freezer<br />
to chill.<br />
Place 150g of the berries into a small<br />
saucepan. Simmer on a low heat for<br />
around 20 minutes until the fruit has<br />
broken down, strain through a sieve into<br />
a bowl and allow to cool.<br />
Mix the lemon curd with the limoncello (if<br />
using) and place to one side. Meanwhile<br />
place the egg yolks and sugar in a large<br />
mixing bowl and whisk until pale then<br />
stir in the lemon zest. In a separate bowl<br />
whisk the cream to soft peaks. Then in<br />
another bowl whisk the egg whites to stiff<br />
peaks. Carefully fold with cream and egg<br />
whites into the egg yolk mixture using a<br />
large metal spoon.<br />
Remove the tin from the freezer. Spoon<br />
half of the semifreddo mixture into the<br />
lined tin ripple in half of the blitzed berry<br />
mixture and scatter in some whole berries<br />
then spoon over the lemon curd mixture.<br />
Spoon over the remaining semifreddo<br />
mixture and ripple in the remaining berry<br />
mixture. Reserve the remaining whole<br />
berries for serving. Place the semifreddo<br />
in the freezer uncovered for 4 hours, then<br />
cover and freeze for at least another 4<br />
hours or over-night.<br />
When you’re nearly ready to serve,<br />
remove the semifreddo from the freezer<br />
and place in the fridge for 20 minutes.<br />
In a food processor blitz the shortbread<br />
and pistachios together to make a crumb.<br />
Turn the semifreddo out onto a serving<br />
plate or board and scatter over crumb.<br />
Slice and serve with the remaining fruit.<br />
BLUEBERRY AND<br />
PEACH CAKE<br />
An impressive-looking but easy to make<br />
cake, topped with cream cheese frosting<br />
and lots of fresh fruit with the added floral<br />
flavours of a little fresh rosemary! Duck<br />
eggs help keep the sponge light and<br />
fluffy.<br />
PREP TIME: 20 MINUTES<br />
COOK TIME: 40-50 MINUTES<br />
SERVES 6-8<br />
INGREDIENTS<br />
150g baking spread or softened unsalted<br />
butter (plus 50g softened unsalted butter<br />
for frosting and for greasing)<br />
100g caster sugar<br />
4 tablespoons thick peach puree or<br />
blitzed tinned or fresh peeled peach (or<br />
just use 50g extra caster sugar)<br />
2 Clarence Court Braddock Whites<br />
150g self-raising flour, sieved<br />
Pinch salt<br />
50g ground almonds<br />
1 sprig of rosemary, finely chopped plus<br />
extra sprigs for serving<br />
1 teaspoon baking powder<br />
1 teaspoon vanilla extract<br />
4 tablespoons natural or peach yoghurt<br />
2 x 120g punnets blueberries<br />
250g icing sugar sifted plus extra for<br />
dusting<br />
250g full-fat cream cheese<br />
1 whole peach<br />
METHOD<br />
Pre-heat the oven to 160˚C/ 320˚F/ gas<br />
mark 3. Grease and line the base and<br />
sides of a 20cm, deep round cake tin.<br />
Place the spread or butter in a large<br />
mixing bowl and add the sugar. Cream<br />
together well in a mixer or with a wooden<br />
spoon until soft and fluffy. Crack the<br />
eggs into a jug and whisk with the<br />
peach puree. Stir in a little at a time until<br />
incorporated. Mix the flour, salt, ground<br />
almonds, chopped rosemary and baking<br />
powder in a mixing bowl then fold into<br />
the butter and egg mix then stir in the<br />
vanilla extract and yoghurt. Scatter in<br />
half of one punnet of blueberries into the<br />
prepared tin, followed by half the sponge<br />
mixture. Top with the remaining ½ punnet<br />
blueberries and finish with the rest of the<br />
cake mix.<br />
Place the cake in the oven and bake<br />
for 45-50 minutes until golden and risen<br />
or if a skewer is poked in the middle it<br />
comes out clean. Remove the cake from<br />
the oven and place on a cooling rack for<br />
about 40 minutes. Carefully release the<br />
cake from the tin and allow it rest on the<br />
cooling rack until totally cool.<br />
Place the icing sugar and 50g of softened<br />
butter in a mixing bowl and mix well until<br />
soft and fluffy. Mix in the cream cheese<br />
until you have a whipped, stable frosting.<br />
Transfer to a small bowl and pop in the<br />
fridge to chill whilst the cake cools.<br />
When ready to assemble place the<br />
sponge on a serving plate or board.<br />
Destone and slice the whole peach<br />
into thin slices. Spread the frosting<br />
over the top, scatter over the remaining<br />
blueberries and peach slices. Sprinkle<br />
over a few rosemary leaves and dust over<br />
a little icing sugar. Serve with a cup of tea<br />
or a fresh, crisp sparkling wine.<br />
www.minervamagazines.co.uk | 11
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