Читать книгу The Hummingbird Bakery Cake Days: Recipes to make every day special - Tarek Malouf, Tarek Malouf - Страница 33

MIXED NUT SLICES

We’ve used a variety of nuts for these moreish slices, but you can use your own favourite selection. Just make sure that the total weight of the nuts is the same amount as we’ve indicated in the recipe.

Makes 12 slices

FOR THE BASE

150g (5½oz) plain flour

40g (1½oz) icing sugar

120g (4oz) unsalted butter, softened

FOR THE TOPPING

50g (1¾oz) unsalted butter

50g (1¾oz) golden syrup

110g (4oz) soft light brown sugar

2 large eggs

40g (1½oz) walnut pieces

40g (1½oz) pecan halves

40g (1½oz) shelled pistachios, roasted

40g (1½oz) flaked almonds, roasted

40g (1½oz) roughly chopped hazelnuts

One 22 x 31cm (9 x 12½in)

baking tray

1. Preheat the oven to 170°C (325°F), Gas mark 3, and line the baking tray with baking parchment.

2. Using a freestanding electric mixer with the paddle attachment, mix the flour, icing sugar and butter into a dough. Alternatively, rub the ingredients together by hand in a bowl.

3. Press the dough into the prepared baking tray, making a slight lip around the edge to stop the filling from pouring over the sides of the tray. Place in the oven and bake the base for approximately 20 minutes or until the edges are a light golden brown and the middle is pale but cooked.

4. Meanwhile, make the topping. Place the butter in a small saucepan along with the golden syrup and brown sugar, and melt together over a low heat. Remove the pan from the hob and allow to cool slightly.

5. Break the eggs into a bowl and lightly beat with a fork. Pour the butter and syrup mixture into the eggs and stir until all the ingredients are incorporated.

6. Mix all the nuts together in a separate bowl, and scatter them over the part-cooked pastry base. Carefully pour the syrup and egg mixture over the nuts, making sure it is evenly spread over the base.

7. Bake in the oven for about 20 minutes or until the topping is set and golden brown in colour. Allow to cool before carefully cutting into 12 slices.

TIP

To roast the pistachios and flaked almonds, pop them into a non-stick saucepan and toss them over a medium-to-high heat for 2–3 minutes. Remove from the heat as soon as they turn brown as they can burn easily.