PLUM CAKE JAMIE OLIVER RECIPES

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PINEAPPLE AND COCONUT CAKE | JAMIE OLIVER BAKING RECIPES



Pineapple and coconut cake | Jamie Oliver baking recipes image

Total Time 1 hours 30 minutes

Yield 10 to 12

Number Of Ingredients 9

200 g fresh pineapple
110 g unsalted butter (at room temperature) plus extra for greasing
110 g caster sugar
2 large free-range eggs
250 ml sour cream
200 g self-raising flour plus extra for dusting
¼ tesapoon bicarbonate of soda
150 g desiccated coconut
1-2 tablespoons icing sugar

Steps:

    1. Preheat the oven to 180ºC/gas 4.
    2. Peel, core and finely chop the pineapple.
    3. Cream the butter and sugar until light and fluffy, then beat in the eggs followed by the sour cream.
    4. Sift in the flour, bicarbonate soda and a pinch of sea salt and fold through, then mix in the coconut and pineapple.
    5. Pour into a lightly buttered and floured 18cm baking tin and bake for 1 hour to 1 hour 15 minutes, or until golden and a skewer comes out clean.
    6. Cool slightly in the baking tin, then remove and leave to cool completely on a wire rack. Dust with icing sugar to serve.

Nutrition Facts : Calories 358 calories, FatContent 25 g fat, SaturatedFatContent 17 g saturated fat, ProteinContent 5 g protein, CarbohydrateContent 30.6 g carbohydrate, SugarContent 15.8 g sugar, SodiumContent 0.3 g salt, FiberContent 3 g fibre

WINTER BOMBE | FRUIT RECIPES | JAMIE OLIVER RECIPES



Winter bombe | Fruit recipes | Jamie Oliver Recipes image

Get-ahead puddings are great. I make this frozen classic every year without fail. It looks amazing, is crazy delicious, and is a clever assembly job. It’s a sort of cross between a summer pud and an Arctic roll, and it’s sure to wow.

Total Time 20 minutes

Yield 12

Number Of Ingredients 10

2 x 500 g tubs of quality vanilla ice cream
1 kg panettone
125 ml Vin Santo
3 heaped tablespoons quality raspberry jam
100 g tinned cherries in juice
75 g glacé clementines (or other glacé fruit)
1 clementine
50 g shelled pistachios
300 g quality dark chocolate (70%)
25 g unsalted butter

Steps:

    1. This recipe works great as a stand-alone dish, but also as a component in Jamie’s Christmas Party from Together – see the full collection of menus here.
    2. Get the ice cream out of the freezer so it can soften a little while you get things ready.
    3. Line a 2 litre pudding bowl with three layers of clingfilm. Use a serrated knife to slice four 2cm-thick rounds off your panettone, then cut them in half. You’ll have some panettone left over, so keep this for another day.
    4. Arrange six of your panettone slices in a single layer around the inside of the bowl, pushing them down if they overlap. Drizzle some of the Vin Santo on to the panettone so it soaks in, then use the back of a spoon to spread the jam all over it.
    5. Drain the cherries, and thinly slice the glacé clementines. Finely grate the fresh clementine zest and put aside, then peel and finely slice the clementine into rounds.
    6. Spoon one tub of ice cream into the bowl, spreading it around in a thick layer. Sprinkle in the pistachios, cherries and glacé fruit, then layer on the clementine slices.
    7. Add the other tub of ice cream. Spread it out, working quickly so the ice cream doesn’t completely melt. Put the remaining two panettone slices on top of the ice cream.
    8. Drizzle over the rest of the Vin Santo, then cover the bowl tightly with clingfilm. Press a plate down on top to push and compact everything down, pop a weight on, then freeze overnight, or until needed.
    9. Around 20 minutes before you want to serve it, unwrap your amazing winter bombe, carefully turn it out on to a beautiful serving dish, then leave to thaw slightly (I tend to transfer my bombe from the freezer to the fridge just before serving up the main to give it a head start).
    10. Snap up the chocolate, place in a heatproof bowl with the butter over a pan of gently simmering water on a low heat, and leave to melt.
    11. Once nicely melted, stir in the reserved clementine zest, then pour the chocolate over the pudding so it oozes down the sides and looks super-tempting and delicious. Serve up any extra sauce in a little jug.

Nutrition Facts : Calories 648 calories, FatContent 31.9 g fat, SaturatedFatContent 15.2 g saturated fat, ProteinContent 11.3 g protein, CarbohydrateContent 78.1 g carbohydrate, SugarContent 48.7 g sugar, SodiumContent 0.5 g salt, FiberContent 5.8 g fibre

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PINEAPPLE AND COCONUT CAKE | JAMIE OLIVER BAKING RECIPES
From jamieoliver.com
Total Time 1 hours 30 minutes
Calories 358 calories per serving
    1. Preheat the oven to 180ºC/gas 4.
    2. Peel, core and finely chop the pineapple.
    3. Cream the butter and sugar until light and fluffy, then beat in the eggs followed by the sour cream.
    4. Sift in the flour, bicarbonate soda and a pinch of sea salt and fold through, then mix in the coconut and pineapple.
    5. Pour into a lightly buttered and floured 18cm baking tin and bake for 1 hour to 1 hour 15 minutes, or until golden and a skewer comes out clean.
    6. Cool slightly in the baking tin, then remove and leave to cool completely on a wire rack. Dust with icing sugar to serve.
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