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Stir it up magazine March 2017

SIGNATURE DISH SignatureMy dish Coffee & walnut sponge Ingredients 65g walnut halves 225g softened butter, cubed, plus extra for greasing 225g caster sugar 4 medium eggs 225g self-raising flour 1 tsp baking powder 2 tbsp Camp chicory and coffee essence Icing 150g softened butter, cubed 4 tsp Camp chicory and coffee essence 300g icing sugar, sifted 12 walnut halves Method 1. Preheat the oven to 190°C/Gas 5. Butter two 20cm loose-based sandwich tins and line the bases with discs of baking parchment. Put the walnut halves in a food processor and blitz them into fairly fine crumbs, but don’t worry if there are a few larger pieces remaining. Tip the walnuts into a bowl. 2. Put the butter, sugar, eggs, flour, baking powder and coffee essence in a food processor and blend on the pulse setting until well combined and creamy. You may need to remove the lid once or twice and push the mixture down with a rubber spatula. Take care not to process for too long or you will end up with a heavy sponge. Add the blitzed walnuts to the batter and mix until just combined. If you don’t have a food processor, finely chop the nuts, tip all the ingredients into a large mixing bowl, then beat like hell! 3. Spoon the mixture evenly into the greased and lined tins and smooth the surface. Bake on the same shelf in the centre of the oven for about 25 minutes or until the sponge is well risen and just beginning to shrink back from the sides of the tin. 4. Remove the tins from the oven and leave to cool for 5 minutes before running a knife around the edge of the cakes and turning them out onto a wire rack. Peel off the baking parchment and leave to cool completely. 5. To make the icing, put the butter in a food processor, or mixing bowl, then add the icing sugar and coffee essence. Blend until the icing is smooth and creamy. Add a little more coffee essence to taste if you like. 6. Place one of the sponges on a plate or cake stand and spread with half the coffee icing. Add the second sponge and spread the remaining icing over the top. Use the back of a spoon or a rubber spatula to create soft swirls and peaks. Decorate with the walnut halves. Leave to stand for at least an hour before serving if possible to allow the icing to become a little firmer. MARCH 2017 31 Ha i yBike s TV cooks Si King and Dave Myers can often be found clowning around in the kitchen – so they were the perfect choice to front HomeSense’s 2017 Red Nose Day campaign. The entertaining double act – best known as the Hairy Bikers – are supporting Red Nose Day, which takes place on March 24, and are urging people to show their support by buying charity aprons designed by renowned photographer Rankin. Says Dave: “It’s a great honour to be asked, we’re both very, very flattered. Red Nose Day is such a big event now in the national calendar, and to be part of it is very exciting. Every year my stepchildren buy the t-shirts and bits and pieces, but this year, guess what kids? It’s us! How cool’s that going to be?!” As part of the Red Nose Day celebrations, the Hairy Bikers have shared their favourite cake recipe. Si explains: “A deliciously moist, old-fashioned coffee and walnut cake is one of our very favourite treats and we like to make it with Camp chicory and coffee essence. If you can’t track this down in your local stores, use very strong black coffee instead and make sure the walnuts you use are nice and fresh. “Baking is one of the most popular fundraising activities to support Red Nose Day and this range enables you to not only look good, but raise money too.”


Stir it up magazine March 2017
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