Serves 6 to 8
Temp: 180
Prep: 45 min
Cook: 1 hr
Ingredients:
4 figs
6 medium Clementine’s
6 eggs, separated
225g caster sugar
200g ground almonds
1tsp baking powder
50g chestnut flour
Procedure:
Place the clean, whole fruit with zest on in water to cover, and bring to the boil. Simmer for 1 hour or until soft, adding more water when necessary. Drain Clementine’s, cut into quarters, discard pips, and whiz the rest, including peel, in the food-processor, then cool.
Beat the egg yolks and sugar together in a large bowl until pale. Beat in the clemintines, almonds, chestnut flour & baking powder. Beat the egg whites until softly peaky and fold gently into the mixture.
Pour into a 20 x 20cm square cake tin and bake for an hour, until firm to the touch (cover with a loose sheet of foil if over-browning )
To assemble, sprinkle sugar onto figs and grill till sugar bubbles.
Cut to 10cm x 4cm rectangle of cake. Then cut the slices of cake length ways through the middle almost like a sandwich. Cut a slice of honey ice to match and complete the sandwich with the figs and a little swirl of fresh honey.
Recipe Type: AuthenticTemp: 180
Prep: 45 min
Cook: 1 hr
Ingredients:
4 figs
6 medium Clementine’s
6 eggs, separated
225g caster sugar
200g ground almonds
1tsp baking powder
50g chestnut flour
Procedure:
Place the clean, whole fruit with zest on in water to cover, and bring to the boil. Simmer for 1 hour or until soft, adding more water when necessary. Drain Clementine’s, cut into quarters, discard pips, and whiz the rest, including peel, in the food-processor, then cool.
Beat the egg yolks and sugar together in a large bowl until pale. Beat in the clemintines, almonds, chestnut flour & baking powder. Beat the egg whites until softly peaky and fold gently into the mixture.
Pour into a 20 x 20cm square cake tin and bake for an hour, until firm to the touch (cover with a loose sheet of foil if over-browning )
To assemble, sprinkle sugar onto figs and grill till sugar bubbles.
Cut to 10cm x 4cm rectangle of cake. Then cut the slices of cake length ways through the middle almost like a sandwich. Cut a slice of honey ice to match and complete the sandwich with the figs and a little swirl of fresh honey.
Recipe Author: Restaurant at St Paul's Cathedral
Restaurant: Restaurant at St Paul's Cathedral, St Paul's Church Yard, London, United Kingdom
Source: http://www.restaurantatstpauls.co.uk/z_assets/pdf/coeliac-menu.pdf