BLACK PASTRY RECIPES

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STRAWBERRY AND WATERMELON CAKE RECIPE BY BLACK STAR PASTR…



Strawberry and watermelon cake recipe by Black Star Pastr… image

The iconic cake from Black Star Pastry with layers of dacquoise, watermelon and rose-scented cream.

Categories     Dessert

Total Time 1 hours

Prep Time 45 minutes

Cook Time 15 minutes

Yield Serves 8

Number Of Ingredients 15

250 gm seedless watermelon, thinly sliced
60 ml rosewater (¼ cup)
4 tbsp caster sugar
40 gm almond meal
500 gm strawberries (about 2 punnets), halved
10 seedless red grapes, halved
1 tbsp slivered pistachios (see note)
1 tbsp dried rose petals (see note)
150 gm almonds, coarsely chopped
150 gm pure icing sugar, sieved
5 eggwhites
135 gm caster sugar
300 ml thickened cream
30 gm caster sugar
2 tbsp rosewater

Steps:

  • For almond dacquoise, preheat oven to 200C. Process almonds in a food processor until finely ground, then combine in a bowl with icing sugar. Whisk eggwhites in an electric mixer until soft peaks form (3-4 minutes), then gradually add caster sugar and whisk until stiff peaks form (1-2 minutes). Gently fold through almond mixture, spread on a 30cm x 40cm oven tray lined with baking paper and bake until golden (10-15 minutes). Set aside to cool on tray, then cut in half lengthways.
  • Arrange watermelon slices in a single layer on a wire rack. Sprinkle with 20ml rosewater, then scatter with 2 tbsp sugar. Stand to macerate (30 minutes), then pat dry with absorbent paper.
  • Meanwhile, for rose-scented cream, whisk cream and sugar in an electric mixer until soft peaks form, gradually add rosewater and whisk until stiff peaks form (do not over-whisk).
  • Spread one-third of rose cream evenly over one half of dacquoise, scatter with half the almond meal, then top with watermelon, trimming to fill any gaps. Scatter over remaining almond meal, spread over half remaining cream. Top with remaining dacquoise, spread over remaining cream and refrigerate until firm (1-2 hours).
  • Combine strawberries, remaining rosewater and remaining sugar in a bowl, toss to combine and set aside to macerate (15 minutes). Carefully arrange on top of cake, gently pushing into cream. Trim edges of cake, scatter over grapes, pistachios and petals, and serve.

Nutrition Facts : ServingSize Serves 8

BLACK BUN RECIPE - BBC FOOD



Black bun recipe - BBC Food image

This moist, fruity cake covered with rich pastry is traditionally eaten at Hogmanay. Make it in advance so the flavours have time to mature. Equipment and preparation: you will need a 900g/2lb loaf tin.

Provided by Paul Hollywood

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 10-12

Number Of Ingredients 20

300g/10½oz plain flour
75g/3oz lard, cubed
75g/3oz butter, cubed
pinch salt
½ tsp baking powder
1 free-range egg, beaten, for glazing
200g/7oz plain flour
300g/10½oz raisins
300g/10½oz currants
½ tsp ground ginger
½ tsp ground cinnamon
½ tsp ground allspice
½ tsp mixed spice
¼ tsp ground black pepper
100g/3½oz dark muscovado sugar
100g/3½oz mixed peel, chopped
½ tsp bicarbonate of soda
2 tbsp whisky
1 free-range egg
3 tbsp buttermilk

Steps:

  • For the pastry, sift the flour into a bowl and rub in the lard and butter until the mixture resembles breadcrumbs. Add the salt, baking powder and four tablespoons of cold water and mix to a soft dough. Turn out and knead into a ball. Wrap in cling film and leave to chill in the fridge while you make the filling.
  • Preheat the oven to 180C/350F/Gas 4 (fan 160C).
  • For the filling, mix all the ingredients together in a large bowl.
  • Line a 900g/2lb loaf tin with baking parchment. On a lightly floured surface, roll out two thirds of the pastry to a rectangle large enough to line the tin. Drape into the tin and press up against the sides. Spoon the filling into the tin, pressing down to compress.
  • Roll out three quarters of the remaining pastry to a rectangle large enough to cover the tin. Dampen the edges of the pastry with water and press the pastry lid on top to seal. Trim the edges and crimp using the tines of a fork. Roll out the remaining pastry, along with any trimmings, and use to make a bow to decorate the top, then attach with a little water.
  • Glaze with beaten egg and bake for two hours. Remove from the oven and leave to cool in the tin before turning out.

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