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Lesley Wild |
30ÌýNov 2007 |
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 The ‘secret ingredient’ of Bettys Tea Rooms on her first recipe book
The traditional English teas served in Bettys Tea Rooms are famous well beyond their Yorkshire home. That's despite the family firm refusing to open branches anywhere else! Now, the first recipe book by a member of the Bettys family has been published. Lesley Wild is credited with being their 'secret ingredient'. She joins Jane to talk about twenty years of developing dishes for the menus, some of which feature in her new book - 'A Year of Family Recipes'.
'A Year of Family Recipes' by Lesley Wild is published by Bettys & amp; Taylors Group, ISBN-13: 978-0955091414. |
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Swiss Chocolate & Hazelnut Cake |
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The joy of this delicious, moist gluten-free cake is that it is really simple to make. Use the best-quality chocolate you can find – the higher the cocoa solids the better. Although very rich, it is not too sweet and will improve with keeping, so is best made a couple of days in advance. It also keeps for several weeks in the freezer. For a nut-free cake, replace the ground hazelnuts with plain white flour. This recipe makes a 23cm diameter cake Serves 10 - 12
Ingredients:
150g best-quality plain dark chocolate, broken into pieces
2 tablespoons water
125g butter, cut into small pieces
6 large eggs, separated
180g ground hazelnuts
1 tablespoon Kirsch
pinch of salt
75g caster sugar
icing sugar or cocoa powder for dusting
Method:
1. Line the base and sides of a 23cm round cake tin (preferably springform or loose-bottomed) with baking parchment, using a little melted butter under the parchment to help it stay in place. Preheat your oven to 180ºC (gas mark 4).
2. Place the chocolate and water together in a fairly large, heavy-based saucepan and melt very gently over a low heat, stirring until smooth and amalgamated. Remove from the heat and whisk in the butter and egg yolks. Stir in the hazelnuts and Kirsch. Set aside to cool.
3. Beat the egg whites together with the salt in a large clean mixing bowl until they are fairly stiff. Gradually add the sugar whilst still beating until the mixture is thick and glossy. Gently fold into the chocolate mixture, one spoonful at a time taking care not to knock the air out of the egg whites.
4. Pour into the prepared cake tin and place in the preheated oven for approximately 40 - 45 minutes, until risen and firm to the touch. To check that it is ready, pierce the centre with a thin skewer – it should come out clean. Allow to stand for a few minutes in the cake tin, then remove and leave to cool on a cooling rack.
5. To decorate, dust with either icing sugar or cocoa powder.
Recipe courtesy of Lesley Wild. |
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