insideKENT Magazine Issue 81 - December 2018 | Page 74

FOOD+DRINK
BAKING FEVER AT CHRISTMAS cont.
Chocolate Turnip Yule Log (serves 8-10)
Recipe from Blackberry Cottage: Cakes with Secret Ingredients from
AUBERGINE to ZUCCHINI by Kate Saunders.
Available from www.blackberrycottagefayre.co.uk priced at £24.99.
Baked & Spiced Pink Lady® Apples with Pink
Peppercorns (serves 4 )
Ingredients:
• 4 Pink Lady® apples, unpeeled
• 100g currants
• 50g dried cranberries
• 1tbsp pink peppercorns
• 50g soft brown sugar
• 50g mixed candied peel
• 50ml Cointreau
• 100ml white wine, apple juice or water
Method:
1. Heat the oven to 190°C/Gas 5.
2. Pour boiling water over the currants, cranberries
and pink peppercorns to just cover, and leave to
soak for 10 minutes.
3. Mix the brown sugar and mixed candied peel
together with the Cointreau.
4. Drain the currants and add to the sugar mixture,
stirring well.
5. Core the apples and use the tip of a sharp knife
to cut around the diameter of each apple to prevent
the skins from bursting.
6. Place in an ovenproof dish and fill each one to
overflowing with the fruit mixture.
7. Add the wine, water or juice to the dish and bake
for 35 minutes or until tender.
Ingredients:
• 100g turnip
• 70g caster sugar
• 3 medium free-range eggs
• 60g self-raising flour
• 2 tbsp cocoa powder
Filling:
• 80g unsalted butter (at room
temperature)
• 175g icing sugar
• 1 tsp vanilla extract
Icing:
• Avocado and chocolate icing
8-10 minutes, until a skewer inserted
into the centre comes out clean.
5. When it’s ready, carefully turn the cake
out onto a lightly sugared piece of
greaseproof paper. Peel off the baking
parchment and neaten the edges with a
quick trim, if required. Allow the sponge
to cool for 3 minutes – don’t let it go
cold or it’ll be difficult to roll.
6. Score one short side with a sharp knife,
about 1cm in from the edge, then using
the greaseproof paper, roll up from the
scored side. Rest it, with the seam on the
bottom, to finish cooling.
Method:
1. Preheat the oven to 200°C/400°F/Gas
Mark 6. Line a 33cm x 23cm Swiss roll
tin with baking parchment. 7. Now for the filling. Cream the butter,
icing sugar and vanilla extract in a bowl
until light and fluffy.
2. Peel, dice and steam the turnip until
soft, then blitz in a food processor or
with a hand blender until smooth. Leave
to one side to cool. 8. The final stage, building your yule log.
Unroll the sponge, then, using a palette
knife, spread the filling evenly over the
inner surface. Using the greaseproof
paper, carefully roll the sponge back up,
placing it seam-side down again. Cut
the end diagonally and place it on the
side of the roll, to make it look like a V-
shaped log.
3. Whisk the sugar and eggs together
until light and fluffy. When it’s cool, fold
in the turnip puree. Sift the flour and
cocoa powder on top, then gently fold
in until nicely combined.
4. Pour the whole lot evenly into the
prepared Swiss roll tin. Pop into the
middle of the preheated oven to bake for
74
9. Cover with avocado and chocolate
icing, then use a fork to score lines to
make it look like bark. Finish with a
snow-like dusting of icing sugar.
8. When serving, drizzle with the sweet juices left
behind, making sure a few pink peppercorns are
visible on top.