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American Viscountess Season 1 is co-produced with Aonia Culture, https://aonia.com – It is made in association with @historic_houses https://historichouses.org The U.K’s largest collection of independently owned historic houses and gardens.
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MANDARIN AND ALMOND SYRUP CAKE WITH A DARK CHOCOLATE GANACHE RECIPE
Ingredients:
– 400g unsalted butter
– 760g caster sugar
– 6 clementines
– Grated zest of lemon
– 560g ground almonds
– 10 medium free range eggs
– 200g plain flour
1. Preheat the oven to180C. Lightly grease a baking tin with a springform action.
2. Place the butter and 600g of sugar into a mixing bowl and gently combine the ingredients until incorporated. Add the zest. Fold through the ground almonds.
3. Add the eggs gradually as the machine is running scraping down the sides regularly. Add the flour and mix until all the ingredients are combined.
4. Place the cake into the oven and bake for 50 minutes. Check with a skewer to make sure that it comes out clean.THis indicates that the cake is baked.
5. Just before the cake comes out of the oven place the remaining sugar and juices of the lemon and orange into a saucepan and bring to the boil. After about 10 minutes remove the saucepan from the hob and brush the cake until all the syrup has absorbed into the cake.
6. Leave the cake to cool completely before removing from the tin.
If you wish to make the cake even more special then ganache turns this into a showstopper!
7. Put 250g of butter and 450g of good quality dark chocolate into a bowl with 2 1/4 tbsp of honey and a teaspoonful of cognac. Place the bowl over a saucepan of simmering water and allow the ingredients to melt. Do not allow any water into the bowl.
8. Pour the ganache over the cooled cake and allow the icing to stand then garnish with edible flowers such as marigolds or nasturtiums.
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RASPBERRY ROSE ANGEL DREAM CAKE RECIPE
Ingredients:
– 120g self raising flour
– 250g of granulated sugar
– 1/4 tsp of salt
– 12 egg whites at room temperature
– 1/4 tsp of cream of tartare
– 2 tsps of vanilla extract
– 2 tsps of rosewater
1. Preheat the oven to 180C
2. Sift the flour, half the sugar and salt and set aside.
3. Whip the egg whites until foamy. Add 1 tablespoonful of water, cream of tartare and vanilla essence and whip into soft peaks. Add the remaining sugar a little at time until incorporated. Add the rosewater and whip until medium stiff peaks are formed. Sifters a third of the flour over the egg whites and fold in using a spatula. Continue with another third and then the remainder of the flour.
4. Transfer the batter into a 10 cup tube pan. Run a knife around the batter to rid the batter of any large air pockets and smooth over the top. Bake for 30-40 minutes or until the tester comes out with moist crumbs.
5. Turn the pan upside down to cool.
6. Once the pan is completely cool run a pairing around the rim of the cake and flip the cake onto a serving plate.
WHIPPED CREAM RECIPE
Ingredients:
– 250g of fresh blueberries ( reserve some for garnish)
– 65g of granulated sugar
– 480g of double cream
– 50g of light brown sugar
– 1/2 vanilla extract
1. Combine the berries, granulated and a few tablespoonfuls of water in a saucepan and cook over a medium heat until the fruit breaks down and thickens.
2. Chill.
3. Whip the cream and brown sugar on medium speed until it just starts to thicken, add the vanilla and continue to whip until medium soft peaks. Fold in the cold cooked berries.
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AFTERNOON CUCUMBER SANDWICHES WITH YUZU AND CHIVES
Ingredients:
– 100g of butter softened
– 2 teaspoonfuls of yuzu or lemon juice
– 1x tablespoonful of chopped chives
– Maldon sea salt and freshly ground pepper (to taste)
– 1 large cucumber
– 3 teaspoonfuls of cider vinegar
– Fresh white sliced bread
1. Beat the butter until really soft and spreadable. Add the yuzu or lemon juice, mix the salt and black pepper.Add the chives and combine.
2. Peel the cucumber and slice into rounds.
3. Tip the slices into a bowl, add the cider vinegar and toss to coat.
4. Lay half of the bread slices on to the work surface and spread with half of the yuzu and chive butter. Arrange the cucumber slices on top as neatly and evenly as possible. Season generously.
5. Press the sandwiches together and trim off the crusts.
