Turmeric, Pear, Blueberries and Ricotta Cake – (9inch cake tin)
I love this easy cake as it combines well together. It is creamy and smooth.
Ingredients
225g of unsalted butter, room temperature plus extra to line the tin
200g caster sugar plus 2 tsp to sprinkle on the blueberries
1 tsp vanilla extract
4 eggs
150g ricotta
1 teaspoon Maldon Sea Salt
200g self-rising flour
1 tsp baking powder
1tsp of fennel powder
300g of blueberries (frozen)
2 pears peeled and slice them lengthwise
½ tsp of turmeric
2 tsp of lemon juice
1 tsp demerara sugar
Method
- Preheat the oven 160C.
- Peel the pears and slice them, add them to add with ½ tsp turmeric and 1tsp lemon juice, mix and keep aside.
- In another bowl add the blueberries, rest of the lemon juice and 2 tsp of caster sugar, mix and keep aside.
- Rub the butter all over the tin, place the baking sheet into the bottom of the tin.
- In a bowl add the butter, sugar and vanilla extract, cream them until smooth. Add eggs and whisk again until it creamy. Add ricotta and half teaspoon of Maldon Sea Salt and combine it well. Sieve flour, baking powder and fennel powder into the batter, mix it well with the hand blender.
- Once the mixture come together, add the blueberries and mix it until the batter is all combined.
- Pour the mixture into the tin, then layer the top of the batter with pears coated in turmeric into a round circle covering the batter. Sprinkle with demerara sugar, put in the oven and cook for 55minutes in the oven on 170C. Switch the oven and leave the cake to rest for 10 minutes in the oven. Remove after 10 minutes, sprinkle rest of the Maldon Sea Salt over the baked cake while it is still warm.
- Enjoy with cream or on its own.
Flaming Old Fashioned
Serves: makes one
Time: 5 minutes
Ingredients:
2 tsp sugar syrup
2 dashes of bitters
Pinch of Maldon Smoked Sea Salt
60ml whiskey or bourbon
Orange
Soda water (optional)
Garnish:
Rosemary and cinnamon stick, soaked in high proof spirit for a couple of minutes
Method:
Start by soaking the rosemary and cinnamon stick in some high proof spirit for a few minutes – this will be the flaming part of the cocktail.
Take a tumbler and add the sugar, bitters and Maldon Smoked Sea Salt, stirring together. Then fill the glass with ice and add the whiskey or bourbon and stir again. Add a splash of soda water if you like and a slice of orange.
Then take the soaked rosemary and cinnamon stick and carefully balance on the rim of the drink. Use a lighter or matches to ignite them – they should flame and smoke. The smell of the smoked rosemary and cinnamon add Christmassy notes to your cocktail.
Maldon Salt’s ‘Trick or Treat’ Halloween Cocktails
Trick
Cocktail Name: Blood Moon Paloma
Description: Mezcal, grapefruit & tomato soda, with a basil leaf holding Maldon Garlic Sea Salt.
Ingredients (for 500 ml batch, serves 4):
125 ml Tequila
15 ml Mezcal
15 ml Gabriel Boudier Grapefruit Liqueur
15 ml La Tomate (tomato liqueur or tomato syrup)
2 drops Chilli bitters
50 ml Fresh lime juice
25 ml Sugar syrup (1:1 ratio of sugar to water)
0.05 g MSK Red Powdered Colour (for a pink hue)
275 ml Cold water (to dilute and carbonate)
Garnish:
Fresh basil leaf
Maldon Garlic Sea Salt (to float on the basil leaf)
Method:
- In a cocktail shaker combine all ingredients and stir the mixture thoroughly to ensure all ingredients are well-blended.
- Transfer the mix into a soda stream bottle, filling it only one-third full to avoid excessive pressure build-up
- Ensure the liquid is very cold before carbonating (refrigerate for several hours or use an ice bath).
- Use the soda stream to carbonate the mixture, as per your machine’s instructions.
- Pour 125 ml of the carbonated Pyramid Paloma mix into a coupe glass.
- Float a fresh basil leaf on top of the drink.
- Sprinkle Maldon Garlic Sea Salt onto the basil leaf for a salty and aromatic garnish.
TREAT
Cocktail Name: Chill of the Forgotten Souls
Description: Gin, lime, Verdita, shaken and poured over cubed ice with Maldon Chilli Sea Salt on the rim.
Ingredients (for one serving):
50 ml Gin (Gin Mare)
50 ml Verdita (recipe below)
25 ml Fresh lime juice
Verdita Recipe (yields ~750 ml):
15 g mint leaves
10 g coriander leaves
225 ml Fresh pineapple juice
30 ml ginger juice
7.5 ml Bittermens Xocolatl Mole
200 ml Sugar syrup (1:1 ratio of sugar and water)
Garnish:
Maldon Chilli Sea Salt (for the rim)
Method:
- To prepare the Verdita: In a blender, mix fresh pineapple juice, ginger juice, simple syrup, and Bittermens Xocolatl Mole, and blend until smooth.
- Add mint leaves and coriander, then blend.
- Strain to remove any pulp.
- Take a rocks glass and run a lime wedge along the rim.
- Dip the rim into Maldon Chilli Sea Salt and coat it evenly.
- In a cocktail shaker, add 50 ml of gin, 50 ml Verdita, 25 ml fresh lime juice and a dash of chili bitters (optional).
- Add ice cubes and shake vigorously.
- Strain the mixture into the prepared rocks glass filled with cubed ice.