MARY BERRY CINNAMON SWIRLS RECIPES

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MARY BERRY'S FEATHER-TOPPED BAKEWELL TART RECIPE - BBC FOOD



Mary Berry's feather-topped Bakewell tart recipe - BBC Food image

This classic Bakewell tart is topped with feathered icing to give an impressive finish. For this recipe you will need a 23cm/9in fluted flan tin, baking beans, piping bag fitted with small plain nozzle and a few cocktail sticks.

Provided by Mary Berry

Prep Time 2 hours

Cook Time 1 hours

Yield Serves 12

Number Of Ingredients 14

200g/7oz raspberries
250g/9oz jam sugar
225g/8oz plain flour, plus extra for dusting
150g/5½oz butter, chilled
25g/1oz icing sugar
1 large free-range egg, beaten
150g/5½oz butter, softened
150g/5½oz caster sugar
150g/5½oz ground almonds
1 large free-range egg, beaten
1 tsp almond extract
300g/10½oz icing sugar
1 tsp almond extract
pink food colouring gel

Steps:

  • For the jam, put the raspberries in a small, deep-sided saucepan and crush them using a masher. Add the sugar and bring to the boil over a low heat until the sugar has melted. Increase the heat and boil for 4 minutes. Remove from the heat and carefully pour into a shallow container. Leave to cool and set.
  • For the pastry, measure the flour into a bowl and rub in the butter using your fingertips until the mixture resembles fine breadcrumbs. Stir in the icing sugar. Add the egg and 2 tablespoons cold water, mixing to form soft dough.
  • Roll out the dough on a lightly floured work surface to the thickness of a pound coin. Line a 23cm/9in fluted flan tin and transfer to the fridge to chill for 30 minutes.
  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Line the pastry case with non-stick baking paper and fill with baking beans or uncooked rice. Bake blind for 15 minutes, then remove the beans and paper and cook for a further 5 minutes to dry out the base. Set aside to cool a little before adding the filling.
  • For the filling, spread the base of the pastry case with 4 tablespoons of raspberry jam.
  • Cream the butter and sugar together until pale and fluffy. Add the ground almonds, egg and almond extract and mix together. Spoon the mixture into the pastry case and smooth the surface using a palette knife.
  • Reduce the oven temperature to 180C/160C Fan/Gas 4 and bake for 25–35 minutes, until golden-brown and a skewer inserted in the centre comes out clean. Remove from the oven and leave to cool completely in the tin.
  • For the icing, sift the icing sugar into a bowl. Stir in the almond extract and about 3 tablespoons cold water to make a smooth, fairly thick icing. Place 3 tablespoons of the icing in a separate bowl and add a little pink food colouring gel to make a raspberry coloured icing. Spoon the pink icing into a small piping bag fitted with a small plain nozzle.
  • When the tart has cooled completely, spoon the white icing on top and spread to form a smooth surface. Pipe parallel lines of pink icing over the white icing, then drag a cocktail stick through the lines (at a 90 degree angle to the lines) to create a feathered effect. Leave to set, then serve in slices.

CINNAMON SWIRL SOUR CREAM LOAF CAKE | THE ENGLISH KITCHEN



Cinnamon Swirl Sour Cream Loaf Cake | The English Kitchen image

Moist and delicious with a scrumptious cinnamon swirl throughout and a sweet streusel topping.

Provided by Marie Rayner

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Number Of Ingredients 17

1/2 cup (125g) salted butter, at room temperature
1 cup )200g) white sugar
3 large free range eggs, at room temperature
2 tsp pure vanilla extract
1 1/2 cups (210g) all purpose flour
1/4 tsp salt
1/4 tsp baking soda
1/4 tsp baking powder
1/3 cup (40g)full-fat sour cream, at room temperature
3 TBS brown sugar
1/2 TBS cocoa powder
1 TBS cinnamon
1 TBS milk
1/4 cup (50g) granulated sugar
1 TBS (8g) all-purpose flour
1/8 tsp ground cinnamon
2 tsp butter, melted

Steps:

  • Preheat the oven to 325*F/160*C/gas mark 3. Butter an 8 by 4 inch loaf tin and line across the bottom and up the two long sides with some baking paper for ease of removal. (Optional) Set aside.
  • To make the streusel mix all of the streusel ingredients together until crumbly in a small bowl. Set aside.
  • Sift together the flour, soda, salt and baking powder for the cake batter. Set aside.
  • Cream together the butter and sugar until light and fluffy using an electric mixer. Beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla.
  • Add the flour mixture to the creamed mixture, alternating with the sour cream, making one wet and two dry additions, beginning and ending with dry.
  • Remove one cup of the batter to a bowl and stir in the swirl ingredients (brown sugar, cocoa powder, cinnamon and milk) to combine.
  • Spoon 1/3 of the plain batter into the loaf tin. Add another third of the batter in alternate dollops with the cinnamon batter. Spoon the remaining plain batter over top, smoothing it over to cover.
  • Using a long skewer, swirl the batters together. Try not to over mix them. You want swirls. I usually just do a couple of turns down the length and one from side to side.
  • Sprinkle the streusel evenly over top.
  • Bake in the preheated oven for 55 to 60 minutes until well risen and a toothpick inserted in the center comes out clean. Cool in the pan for about 10 minutes, then lift out to a wire rack to cool completely.
  • Cut into slices to serve. Store any leftovers in an airtight container.

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