RECIPE CHARLOTTE RUSSE RECIPES

Steps:

• Preheat the oven to 190C/170C Fan/Gas 5. Heat a heavy, flat baking tray.
• To make the pastry, either rub the flour and butter together using your fingertips until it resembles breadcrumbs or measure the flour and butter into a food processor and briefly process until just rubbed in. Add the sugar and mix, then add the egg and a tablespoon of water. Process until the mixture just holds together (do not over work as it will make the pastry tough). Wrap in cling film and chill for 20 minutes.
• Roll the pastry out on a floured surface and use it to line a 28cm/11in flan tin. Prick the base of the pastry using a fork then chill the pastry for 10 minutes.
• Line the pastry case with parchment paper and fill with ceramic baking beans or uncooked rice. Place on the preheated baking tray and bake blind for about 15 minutes, or until the pastry is set and pale brown. Remove the beans and paper and return to the oven for about 10-12 minutes until the base is cooked.
• For the filling, put the butter and sugar in a food processor and pulse until creamy (if you used a food processor for the pastry, there’s no need to wash it up). Add the eggs and blend, then mix in the ground almonds and almond extract.
• Spread a thin layer of apricot jam over the base of the pastry and spoon the almond mixture on top. Bake for 30-40 minutes, until the filling is set. Remove from the oven and leave to cool.
• For the decoration, gently poach the apricot halves in water until tender. Set aside to cool slightly.
• Arrange the apricot halves in circles over the top of the tart. Warm the apricot jam over a low heat then pass through a fine sieve. Brush the warm apricot jam over the top of the fruit to glaze. Scatter over the flaked almonds. Serve the tart warm or cold.

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Oil and line 2 x 20cm/8in sandwich tins.
• Pour the oil into a large mixing bowl with the eggs and agave syrup and beat together. Add the carrots and mix together.
• In a separate bowl, sieve the flour, baking powder, cinnamon and mixed spice together. Add the sultanas, walnuts and orange zest and stir to coat in the flour.
• Tip the flour mixture into the carrot mixture and stir together gently, until well combined. Divide the mixture between the tins and bake for 40 minutes. Cover with aluminium foil after 20-30 minutes to prevent the tops from burning.
• Leave to cool in the tins for 5 minutes, then transfer to a wire rack and leave to cool completely.
• For the frosting, place the cream cheese in a piece of clean muslin or thin cleaning cloth (such as a J Cloth) and squeeze out any liquid. (This removes the moisture from the cheese so that the frosting isn’t too wet). Place the cream cheese in a bowl and beat until smooth. Add the butter and maple syrup and beat together. Refrigerate until needed.
• Sandwich the sponges together with half of the frosting. Spread a very thin layer of frosting over the top of the cake and spoon the remaining frosting into a piping bag fitted with a 1cm/½in plain nozzle. Sprinkle the chopped walnuts over the top of the frosting.
• Pipe small kisses of frosting around the edge of the cake and dust with cinnamon.