Readers of The Broadwindsor News monthly magazine will be familiar with the many recipes which have appeared direct from The Bishops’ Kitchen. Broadwindsor.org is delighted to be bringing the recipes to you online each month too. The Bishops’ Kitchen will have it’s own page on the website as the number of recipes increase – but you can always type what you’re looking for in the search box to bring up any pages or posts at all 🙂 Happy Baking!
LEMON & POLENTA DRIZZLE CAKE
2 lemons, 140g butter, softened, plus extra for greasing, 3 eggs, 250g golden caster sugar, 200g ground almonds, 175 g polenta, 1tsp baking powder. For drizzle: 140 g golden caster sugar, juice 1 lemon
Put the lemons in a saucepan & cover with water, simmer for 1 hour until the lemons are really soft. Drain the lemons, when cool halve them, remove pips & blitz in food processor to a puree. Add all the other ingredients & carry on blitzing until you have a loose batter. Grease a 23cm cake tin & heat oven to 180c/gas4. Scrape the batter into cake tin & bake for40-50 mins until golden & starting to shrink from sides, remove. To make drizzle, mix sugar & lemon juice & pour over cake & leave to cool completely. Serve with mascarpone.
150 g of milk & dark chocolate broken into chunks, 250 g unsalted butter, plus extra to grease, 200 g caster sugar, 4 large eggs (separated), 1tsp vanilla extract, ½ tsp cream of tartar. 23cm springform cake tin, base lined with non-stick baking paper & sides greased
Heat oven to 180c/gas4. Gently melt the chocolate & butter in a heavy-based pan. Then stir in 100 g of the sugar. Leave to cool slightly, then beat in the egg yolks & vanilla using a wooden spoon. Pour into a large mixing bowl. Whisk the egg whites with electric mixer until foamy. Add the cream of tartar, then whisk until stiff peaks form. Add remaining sugar 1tbsp at a time until thick & glossy. Mix a spoonful of egg white into the chocolate mixture to loosen it, then gently fold in the remaining whites in 2-3 additions until all incorporated. Spoon batter into prepared tin & bake for 40 mins or until risen & the top starts to crack. Cool the cake in tin.
All recipes are from village resident, Richard Childs.
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