nadiya Hussain The Times January 2016
Sometimes when you whip cream, it can turn a bit foamy and doesn’t hold well, especially when left at room temperature. The sure-fire way to avoid this is to add a stabiliser. Icing sugar will do the job, but if you want to stabilise the cream without adding too much sweetness, store-cupboard ingredients such as cornflour and milk powder will also do the job.
1 Lightly grease an 8in round cake tin and line the base with a circle of greaseproof paper. Preheat oven to 160C/Gas 6.
2 Put the tea bags in a bowl. In a small saucepan, bring the milk to a boil and pour it over the tea bags. Set aside until the milk is cold, then squeeze out the bags and discard.
3 Put all the ingredients except the pistachios (but including the cooled earl grey milk) into a food processor and mix on medium for 2 minutes. Add the pistachios and stir through with a spatula.
4 Put the mixture into the tin and level off. Bake on the middle shelf for 1-1½ hours. It should be well risen, golden and springy to the touch.
5 Take the cake out of the oven, cool in the tin for 10 minutes, then turn out on to a wire rack to cool completely.
6 In the meantime, whip the cream and add the milk powder, cornflour and icing sugar. Place in the fridge, covered, while you wait for the cake to cool.
7 Split the cake horizontally to get three even slices. Fill with the cream, cover the top and decorate with the chopped pistachios. Store in the fridge if you are not eating straight away.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (406g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 984 | ||
Calories from Fat: 517 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 57.4g | 77 % | |
Saturated Fat 25.3g | 126 % | |
Monounsaturated Fat 19.5g | ||
Polyunsanturated Fat 6.3g | ||
Cholesterol 1132.1mg | 348 % | |
Sodium 943.3mg | 33 % | |
Potassium 604.6mg | 16 % | |
Total Carbohydrate 79.9g | 23 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 77.4g | ||
Protein 39.6g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 984
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