Archive for the ‘Almond Extract’ Category

Cherry Lattice Pie

February 7, 2013


EQUIPMENT 23cm (9in) pie dish

250g (9oz) plain flour,
plus extra for dusting
1 tsp salt
125g (41⁄2oz) lard or white vegetable fat, chilled and diced
75g (21⁄2oz) unsalted butter, chilled and diced
1 egg, to glaze
500g (1lb 2oz) cherries, stoned
200g (7oz) caster sugar
45g (11⁄2oz) plain flour
1⁄4 tsp almond extract (optional)
1To make the pastry, sift the flour and 1⁄2 teaspoon salt into a bowl. Rub the lard and butter into the flour with your fingertips until the mixture resembles breadcrumbs. Sprinkle with 3 tablespoons water, and mix until the dough forms a ball. Wrap in cling film and chill for 30 minutes.
2Preheat the oven to 200°C (400°F/Gas 6), and put in a baking tray. Roll out two-thirds of the dough on a lightly floured surface and use to line the dish with some pastry hanging over the edge. Press the dough into the dish and chill for 15 minutes.
3For the filling, place the cherries in a bowl and add the sugar, flour, and almond extract if using. Stir until well mixed, then spoon into the tin.
4Roll out the remaining dough into a rectangle. Cut out 8 strips, each 1cm (1⁄2in) wide, and arrange them in a lattice-like pattern on top of the pie, then
trim the pastry. Beat the egg with 1⁄2 teaspoon of salt, and use this to glaze the lattice. Secure the strips to
the edge of the pie. Bake for 40–45 minutes until the pastry is golden brown. Serve at room temperature or chilled. The pie can be kept in an airtight container for 2 days, but is really best eaten on the day it is baked.

Banana Bread (Marcus Wareing)

September 20, 2012
  • 2 large organic eggs
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 300g strong white bread flour
  • 1 tsp baking powder
  • 1/4 tsp fine salt
  • 115g softened unsalted butter, plus extra for the tin
  • 100g caster sugar
  • 4 overripe bananas (about 550g total weight) peeled and mashed
  • 75g walnuts, chopped
  • Heat the oven to 200deg . Brush a loaf tin with butter and line the bottom with non-stick baking parchment.
  • Beat the eggs in a jug with the vanilla and almond extracts. Sift the flour into a bowl with the baking powder and salt.
  • Cream the butter and sugar together until light and fluffy, using the paddle attachment of an electric mixer on high speed. With the machine at low speed, slowly pour in the eggs, beating until they are completely incorporated (don’t worry if the mix looks split at this point – it will come together later). Turn the machine off.
  • Mix in the mashed bananas, then fold in the sifted dry ingredients and the walnuts one-third at a time, just until the ingredients come together. Pour into the loaf tin and place on a baking sheet. Bake in the middle of the oven for 45 minutes until firm to the touch but still a little moist in the centre.
  • Cool in the tin for about 30 minutes, then turn out onto a wire rack and peel off the parchment. Leave until cold before slicing.