Re: Winter 2016 | Page 43

Making the cake

1 . Put the softened butter in a bowl and sift in the icing sugar , pinch of salt , orange zest and plain flour . Using your fingers , massage the ingredients together until they resemble breadcrumbs . Add in the egg yolk and orange essence and bring together to form a dough . Depending on how sticky or dry your mixture is you may need to add in a little more flour or a bit of water . Wrap in cling film and place in the fridge to firm up for at least 15 minutes .
2 . Preheat the oven to 180c . Grease a pie dish or sandwich tin , about 15- 20cm in diameter , with butter . Lightly dust the work surface with plain flour and roll out the dough to about 5mm thick , no thinner . Use it to line the tin or dish and trim the edges .
3 . Prick the base , line it with baking parchment and add baking beans ( these help the pastry base to cook properly and to stop the bottom doming up ). Cook for 12 -15 minutes then lift out the baking parchment and beans . Return to the oven and cook for another 3-5 minutes until golden brown . Allow to cool completely .
5 . Stir in the butter and orange essence until melted and combined . Leave to cool for five to ten minutes until slightly thickened . Stir in the dried cranberries , reserving a few more for decoration .
6 . Pour the mixture into the pastry case , place in the fridge and chill until it is set .
7 . Decorate with the remaining cranberries , candied orange peel , edible gold stars , glitter or holly or whatever you like . You can also sprinkle it with a little icing sugar to give it a more snowy feel if you wish .
8 . Serve on its own or with fresh cream or ice cream .
By Fay Millar brightoncakes . com
4 . To make the filling , put the cream in a saucepan and bring to the boil . Remove from the heat and stir in the liquid glucose before pouring over the chocolate . Make sure the chocolate is in small pieces when you do this . The smaller they are the easier it is to melt them and you won ’ t be left with any lumps .
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