Six of the most effective celebration muffins by Harry and Meghan’s wedding-cake maker | Life and elegance

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Raspberry vanilla cake

Prep 1 hr
Chill 2 hr+
Bake 1 hr
Serves 10-12

125g unsalted butter, softened, plus extra for greasing
200g caster sugar
3 eggs
1 tsp vanilla extract
1 tsp salt
300g plain flour
2 tsp baking powder
160g entire milk
6 tbsp raspberry jam

For the icing
120g recent raspberries
500g icing sugar, sifted, plus 2 tbsp further
1 tbsp milk
190g unsalted butter, softened
½ tsp kirsch
½ tsp lemon juice

You will want a piping bag with a big spherical nozzle for this recipe. Heat the oven to 150C/300F/fuel 2. Grease and line a deep 20cm cake tin.

Cream the butter and sugar till fluffy. Gradually add the eggs, vanilla and salt, and blend.

In a separate bowl, whisk the flour and baking powder, then fold half of into the butter. Add within the milk, then the remaining flour. Scrape the underside of the bowl and blend as soon as extra. Pour into the ready tin and easy the highest with a palette knife or spatula. Bake for 50-60 minutes. Leave to chill for 15-20 minutes, then take away from its tin by working a small paring knife alongside the within of the tin to launch the cake. Or, when you have used a loose-bottomed tin, set the bottom of the cake tin on prime of a tin of tomatoes, or comparable, and gently push the perimeters of the cake tin down.

To make the icing, puree the raspberries with the 2 tablespoons of icing sugar, then pressure. Transfer to an electrical mixer. Add the milk, butter and 250g of the icing sugar, and beat on low for 3 minutes. Add the remainder of the sugar and beat till the icing is mild however holds its form. Mix within the kirsch and lemon juice.

Wash and dry the cake tin, and line with clingfilm with a lot lapping over the perimeters and put aside. Using a serrated bread knife (the longest 1 you will have), rating a horizontal line a 3rd of the way in which up the facet of the cake after which slowly minimize the cake into thirds horizontally. Trim the highest layer barely whether it is domed. Slide a tart tin base or cardboard disc between the underside and center layers of the cake, and carry off the highest 2 layers on to a big plate. Slide the underside layer of sponge into the lined cake tin and pipe a border of icing across the edge. Don’t fear if the icing touches the perimeters of the tin, as you’re basically making a dam for the filling.

Smooth half of the jam over, and pipe a number of stripes of icing on prime. This acts as a glue to stick 1 cake to a different and it additionally creates scrumptious pockets of jam and icing between the layers.Put the center sponge on prime and repeat the above course of. Top with the 3rd sponge, pull up the perimeters of clingfilm and wrap up the cake. Chill for at the least 2 hours, or in a single day earlier than eradicating from the tin to ice the highest and sides. Scatter with extra berries and serve.

Lemon drizzle loaf

Lemon drizzle loaf.

Claire Ptak’s lemon drizzle loaf. Photograph: Ola O Smit for the Guardian

Prep 1 hr
Bake 1 hr
Serves 8

265g unsalted butter, softened, plus extra for greasing
265g caster sugar
3-4 lemons, zested
3 eggs
265g plain flour
2 tsp baking powder
1 tsp salt
100g milk

For the lemon drizzle
1 tbsp sugar
1 tbsp water
2 tbsp lemon juice

For the icing
250g icing sugar
2 tbsp lemon juice

Heat the oven to 180C/350F/fuel 4. Grease a 25cm x 10cm loaf tin with butter and line the bottom and sides with parchment paper, to about 5cm above the highest of the tin.

In an electrical mixer, cream the butter and sugar properly. Mix within the lemon zest, then beat within the eggs one after the other, mixing properly after every addition.

In a big bowl, whisk the flour, baking powder and salt. Mix half of of this into the creamed butter combination, scraping down the perimeters, till barely mixed.

With the mixer nonetheless going, beat in all of the milk, then add the remainder of the flour and blend till simply mixed. Scrape the bowl and provides it 1 final combine.

Scoop the combination into the ready tin and easy the highest with a palette knife or spatula. Bake for 50-60 minutes, till the highest of the cake is springy and a skewer comes out clear.

Meanwhile, make the lemon drizzle: in a small pan, warmth the sugar, water and lemon juice till the sugar is simply melted. Do not let it boil or it should lose its recent flavour. While the cake remains to be within the tin, use a skewer to poke holes evenly all through the baked loaf. Pour over the drizzle.

To make the icing, in a small bowl, whisk the icing sugar and lemon juice till easy. Take the cake out of the tin: run a small paring knife alongside the within of the tin, then tilt the tin on its facet and coax the loaf out, utilizing the parchment as a deal with. Peel off the paper and switch the loaf in your cooling rack or worktop. Drizzle with the icing and let it drip down the perimeters, then use a spatula or a cake or tart tin base to carry the loaf on to a serving dish.

Summer spelt almond cake

Claire Ptak’s spelt almond cake.

Claire Ptak’s spelt almond cake. Photograph: Ola O Smit for the Guardian

Prep 45 min
Bake 1 hr 10 min
Serves 8-10

175g butter, softened, plus extra for greasing
175g mild brown sugar
2 eggs
Seeds of 1 vanilla pod
125g floor almonds
175g wholemeal spelt flour
2 tsp baking powder
1 tsp salt
200g halved cherries, or entire berries
200g peaches or nectarines, sliced
2 tbsp caster sugar, for sprinkling
Rose petals, for scattering (optionally available)

For the icing (optionally available)
200g icing sugar
1-2 tbsp rose water

Heat the oven to 160C/325F/fuel 3. Grease a 23cm cake tin with butter and line with parchment paper.

First make the sponge. In an electrical mixer, cream the butter and sugar till mild and fluffy. Beat within the eggs one after the other, mixing properly after every addition. Add the vanilla and almonds, and blend to mix.

In one other bowl, whisk the flour, baking powder and salt, then gently beat the dry elements into the butter combination.

Spread the batter into the ready tin and easy the highest with a palette knife or spatula. Scatter the cherries over the batter, then press the slices of peach into the highest.

Sprinkle with the caster sugar and bake for 60-70 minutes, till a skewer comes out clear and the highest of the cake springs again to the contact. Let the cake cool in its tin for about 15 minutes earlier than turning it out on to a serving plate.

If utilizing the icing, whisk the rose water into the icing sugar till easy and runny. Drizzle this over the cooled cake, then scatter with backyard rose petals, when you have them. This is finest eaten on the day you bake it.

Honey and rose water madeleines

Claire Ptak’s honey and rose water madeleines.

Claire Ptak’s honey and rose water madeleines. Photograph: Ola O Smit for the Guardian

Prep 1 hr
Bake 10-12 min
Makes 12

100g unsalted butter, plus extra for greasing
100g plain flour, plus extra for dusting
1 tbsp honey
2 tsp rose water
100g caster sugar
2 eggs
1 tsp baking powder

For the icing
2-3 tbsp rose syrup
200g icing sugar

You will want a 12-hole madeleine tin to make these. First, put together the tin. Melt an excellent quantity of butter and depart to chill barely, then brush it into the tin and dirt with flour. Put the tin in your freezer for 5 minutes or so, then repeat the method – in case you are utilizing a silicone mould, you may omit this 2nd step. Keep the tin within the freezer till you’re prepared to make use of it.

Heat the oven to 160C/325F/fuel 3. In a heatproof bowl set over a pan of barely simmering water, rigorously soften the butter, then take off the warmth and depart to chill barely. Add the honey to the butter to dissolve it, then add the rose water.

In a bowl, whisk the caster sugar and eggs till easy, then whisk within the melted butter combine. In one other bowl, whisk the flour and baking powder, then whisk these dry elements into the egg and butter combine till easy. Spoon the batter into the ready tin.

Bake for 10-12 minutes, till the madeleines have fashioned a peak of their middles and the tops spring again to the contact. Take out of the oven and depart to chill within the tin for a minute or 2.

Meanwhile, make the icing: whisk the rose syrup into the icing sugar till easy and runny.

Turn the madeleines out of the mould and dip them within the icing or drizzle excessive. Serve instantly – they’re finest eaten throughout the hour. (Remember, you may make the madeleine combination prematurely and bake it simply earlier than you need to serve.)

Hazelnut toffee cake

Claire Ptak’s hazelnut toffee cake.

Claire Ptak’s hazelnut toffee cake. Photograph: Ola O Smit for the Guardian

Prep 30 min
Makes 35-40 min
Serves 12-16

Butter, for greasing
350g dates, pitted and chopped
150g hazelnuts, toasted and chopped finely
3 eggs
1 tsp vanilla extract
50g caster sugar
50g brown sugar
200g oil
140g plain flour
2 tsp baking powder
1 tsp salt
100g plain yoghurt

For the praline topping
50g hazelnuts, toasted and skins eliminated
50g water
200g caster sugar

For the icing
4 tbsp water
300g icing sugar

Heat the oven to 160C/325F/fuel 3. Grease 2 18cm cake tins with butter and line with parchment. Mix the dates and hazelnuts in a bowl and put aside.

Using an electrical mixer, whisk collectively the eggs, vanilla and sugars till mild and fluffy. Keep whisking and slowly drizzle within the oil.

In one other bowl, whisk the flour, baking powder and salt. Add this to the egg combination and whisk for a number of seconds to mix. Whisk within the yoghurt, then fold within the dates and hazelnuts.

Divide the combination between the ready tins and bake for 35-45 minutes, till the muffins are baked however not dry. The tops of the muffins is not going to spring again as a lot as different muffins do as a result of the dates make the combination moist and dense in the absolute best approach. Leave the muffins to chill within the tins when you make the topping.

To make the topping, line a baking tray with parchment paper and unfold the hazelnuts on the tray. Put the tray in your worktop, close to the hob. Have your icing elements close by, as they are going to be wanted as quickly because the caramel is prepared.

Put the water in a small, heavy-bottomed pan and sprinkle within the caster sugar. Bring to the boil and, simply because the sugar begins to caramelise, pour half of of it over the hazelnuts. Leave to chill and harden, then break into shards.

To make the icing, add the water to the remaining caramel within the pan, then pour the runny caramel from the pan into the icing sugar and whisk to a easy paste. Add extra water or icing sugar till it has the consistency of sentimental buttercream. Spread the icing on the cooled muffins and prime with the shards of praline.

Pistachio and raspberry friands

Claire Ptak’s pistachio and raspberry friands.

Claire Ptak’s pistachio and raspberry friands. Photograph: Ola O Smit for the Guardian

Prep 30 min
Bake 20 min
Serves 12-16

115g butter, melted, plus extra for greasing
90g plain flour
1 tsp baking powder
50g floor almonds
40g floor hazelnuts
40g floor pistachios
190g icing sugar
5 egg whites, calmly whisked
2 tsp vanilla extract
200g recent raspberries (about 40-50)
50g slivered pistachios
Icing sugar, for dusting

Heat the oven to 160C/325F/fuel 3. Butter a 12-16 gap friand or cupcake tin.

Weigh out all the primary 9 elements into the bowl of a meals processor and blitz till foamy (about 1 minute).

Spoon the combination into the moulds, filling them three-quarters full, then prime every mould with 2 to a few raspberries and sprinkle with the slivered pistachios.

Bake for 15-20 minutes, till the tops of the muffins are springy to the contact.

Leave the muffins to chill barely of their moulds, then take away and dirt with icing sugar. They will preserve properly in an hermetic container for a number of days.

  • Food styling: Sam Dixon. Prop styling: Anna Wilkins

Claire Ptak from theguardian.com

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