Cookery School Ingredient - Spreadable butter
When the first edition was published the arrival of soft-whipped vegetable fat was in a way liberating because you could make a cake by whipping up all the ingredients together (an all-in-one) and this may still suit some vegetarians best. It does make a very, very light cake indeed. There was only one problem: the loss of the wonderful flavour of butter. So we moved on and started to make cakes with very soft butter.
This was fine, except that getting block butter soft was always a real pain and you could never be spontaneous.
Now at last the problem is we and truly solved, as we can buy what's called spreadable butter that can be used straight from the fridge. What's happened is that some oil has been added to make it spreadable and, in our case, perfect for instant cake-making.
What we've also discovered is that a little oil in the butter is good for the cake and keeping it moist. These so-called spreadable butters do, however, vary and we have found Lurpak is the best because it has the highest butter content, and because it has the least additives it is the purest.
You can obviously make this with ready-shelled walnuts, but in the late autumn when English walnuts are about, if you sit down with music or a good radio programme and shell some new season’s walnuts yourself, you will appreciate their pure flavour.
A friend of a friend of mine always grinds cardamom seeds and adds them when she drinks coffee. It has to be said the two flavours together are sublime. So here they are combined in a very luscious cake topped with roasted pistachios
This one’s always been a winner with my family and friends – it’s even become a much-requested birthday cake. This time round we’ve added a whipped cream and lemon curd icing to make it even more special.
This is a new adaptation of the cake in Summer Collection. Coconut milk powder is an essential ingredient, as we have tried other products which simply don’t work. It’s not that easy to get hold of but it’s worth ordering from Country Products
This would be my choice for autumn when there are lots of lovely ripe pears around. We like to eat it served in slices with pools of Jersey pouring cream.
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