Beetroot is having its moment in the sun again with its glorious pinkness and deep earthy flavour. You just can’t move without bumping into a recipe using beetroot. This one from the August 2017 Waitrose magazine is perfect for a summer’s day; it’s light, healthy and pink! I did adapt the recipe slightly by adding very generously heaped teaspoons of the coriander and cumin. I also added 2 teaspoons of pomegranate molasses and a tablespoon of lemon juice, just to liven up the flavour of the beetroot. I used blue cheese when building up the flatbread which worked really well, but goat’s cheese or feta would also do the job! You can find the original recipe below.
400g can chick peas, drained
220g beetroot, peeled and coarsely grated
100g walnut pieces
25g pack flat leaf parsley, roughly chopped
25g pack mint, roughly chopped
½ small red onion, finely chopped
2 garlic cloves, crushed
1 tsp ground coriander
1 tsp ground cumin
1. Preheat the oven to 190˚C, gas mark 5. Line a baking sheet with baking parchment. Put all the ingredients except the oil in a food processor. Season and pulse until everything is finely chopped and beginning to clump together.
2. Take tablespoons of the mixture to shape into about 20-24 small patties. Space them out on the lined baking sheet, brush lightly with oil and bake for 20-25 minutes until lightly browned. Leave to cool on the baking sheet for 5 minutes before taking them off with a spatula. Serve on their own or with Greek yogurt or hummus, fresh coriander, shredded lettuce, cheese, sliced tomatoes and flatbreads or pitta, if liked.
As soon as I saw the picture of this cake, I knew it would be perfect for C’s mum’s birthday. Simple but impressive. The original recipe comes from the Great British Bake Off Show Stoppers book. The only thing that worried me was the chocolate bow, but I was happy with my plan B to use a real ribbon, so I decided to five the chocolate one a go. I did quite a lot if research about how to work with modelling chocolate (chocolate to which you add syrup and then can mould like Play Doh) and found that every single source said to leave overnight of for at least 2 hours in the fridge. The recipe I used just said leave the chocolate until set and that it may have to refrigerated, but didn’t specify a time. I used Green and Black’s white chocolate and liquid glucose. I left the mixed chocolate in the fridge for about 2 hours, but I wish I hadn’t. When I was working with the chocolate, it was only flexible up to a certain point, then it would fragment and it didn’t have much of a shine. I managed to get enough for the bow, but next time I don’t think it needs to go in the fridge and I could have used it after 30 minutes. Another thing I did which was not in the recipe was to trim the edges of the cake to get straight sides. Finally, I would slice the cake horizontally to put in a jam or crème fraiche filling as basically the cake inside is a white chocolate sponge. Having said all that, the cake was delicious and C’s mum was delighted with her raspberry jewel box.
For the sponge
150g white chocolate, broken up
250g unsalted butter, softened
250g caster sugar
1 tsp vanilla extract
4 large free range eggs, at room temperature, beaten
250g self-raising flour
A pinch of salt
For the chocolate bow
150g white chocolate, broken up
3 tablespoons liquid glucose
4 tablespoons seedless raspberry jam, for brushing
For the sponge
- Line a 20.5cm square cake tin with baking paper.
- Preheat the oven to 180°C/350°F/gas 4. Melt the chocolate. Leave to cool until needed.
- Put the butter into a large mixing bowl and beat with an electric mixer until creamy. Gradually beat in the sugar, then add the vanilla and beat until the mixture is very light in colour and fluffy in texture, scraping down the bowl from time to time.
- Gradually add the eggs, beating well after each addition and adding a tablespoon of the weighed flour with the last portion of egg (to prevent curdling).
- Sift the rest of the flour and the salt into the bowl and fold in using a large metal spoon.
- Add the cooled white chocolate and fold in until all the ingredients are completely amalgamated.
- Spoon the mixture into the prepared tin and spread evenly. Make a small hollow in the centre so that the cake will rise evenly.
- Bake for about 1 hour until golden brown and just firm to the touch and a wooden cocktail stick inserted into the centre of the cake comes out clean.
- Leave to cool for about 15 minutes, then carefully remove from the tin and cool completely on a wire rack. Once cold the cake can be wrapped well and stored in an airtight container for a day before finishing.
Set the cake on a serving board or platter. Make the chocolate ribbons and bow (see method below).
- Gently warm the raspberry jam until melted. Brush over the top and sides of the cake, then gently press the ribbons onto the cake – across the top and down the sides – to resemble a parcel. Starting with the top of the cake, press the raspberries (pointed end up) onto the sponge in the squares between the ribbons, so that the whole cake is covered, top and sides.
- Fix the chocolate bow in place with a dab of jam or chocolate. Serve the cake the same day.
To make chocolate ribbons and bow
- Melt the white chocolate and gently stir in liquid glucose. Leave to thicken at room temperature. Once the mixture is firm and almost set, mould it into a ball with your hands. (Some types and brands of chocolate need to be chilled to firm up.)
- Work and knead the mixture in your hands so it softens and becomes pliable and glossy (just like modelling clay or Play-Doh. As soon as it feels smooth, shape it into a sausage.
- Set the sausage between 2 long pieces of baking paper and roll out into a long, flat sheet. Peel off the top piece of paper. To make the crossed ribbons for the Jewel Box Cake, cut out 2 strips about 30 x 2.5cm, using a ruler and a long, sharp knife to get a straight, sharp edge. If the ribbons feel very soft, firm up in the fridge for a few minutes. Attach the strips to your cake.
- To make a bow, cut out 1 strip about 10 x 2.5cm, 2 strips 11 x 2.5cm and 2 strips about 14 x 2.5cm, cutting through the paper to leave the strips attached. Snip triangles out of one end of the 11cm strips using scissors, then rest the strips over a small paintbrush or similar implement to create a slight curve; these will be the bow ends.
- With the paper side out, bend each 14cm strip into a bow loop and press the ends together. Then peel off the paper and position the ends of the loops so they are slightly overlapping; press gently together. Peel the paper from the 10cm strip, then wrap it around the centre of the loops in a ring to hide the join; press the ends of the bow ring to seal. Put all the shaped pieces in the fridge so they can firm up a bit.
- Position the bow on top of the crossed ribbons on the cake, fixing in place with a dab of melted chocolate or jam if necessary. Reshape the loops and bow carefully until you are happy with the shape. Slot the bow ends under the loops and arrange over the cake.