insideKENT Magazine Issue 74 - May 2018 | Page 111

FOOD+DRINK
ON YOUR MARKS…GET SET… Bake! cont.
Spelt and Poppy Seed Pitta (10)
Ingredients:
• 1 1/2 tsp fast action dried yeast
• 190ml warm water (not hot or boiling)
• 1tsp honey or maple syrup
• 300g white spelt flour, plus extra for dusting
• 1tbsp poppy seeds
• 1tsp extra virgin olive oil
• 1 1/2 tsp fine sea salt
Method:
1. In a large bowl, mix together the yeast, warm
water and honey or maple syrup. Leave to one
side for 10–15 minutes, or until frothy.
2. Add the flour, poppy seeds, olive oil and
salt. Combine to form a rough dough. Knead
for 8–10 minutes by hand, or until smooth
and elastic. If you are using a stand mixer it
will takes about half as long. Put the dough in
a bowl, cover and leave to rise in a warm spot
for 1 1/2–2 hours, or until doubled in size. The
dough can now be covered and refrigerated
for up to 1 week.
3. When you are ready to cook, set the oven
to its highest temperature, ideally 240°C. Put
a heavy-based baking tray into the oven to
preheat as well. It is crucial to fully preheat the
oven and baking tray at the highest
temperature, otherwise the pittas may not puff
up properly.
4. Turn out the dough on to a lightly floured
surface and divide it into 10 equal pieces. Roll
each into a ball, dust a rolling pin with flour
and roll each ball into a thin, 14–16cm wide
round. Dust with a little flour as you go to
ensure the pittas don’t stick.
5. To bake, put as many pittas as you can onto
the baking tray and cook for 2–4 minutes until
they have puffed up completely. Remove and
cover with a clean tea towel while you cook
the remaining dough. To freeze the pittas,
leave them to cool completely, transfer them
to a resealable freezer bag with a layer of
baking parchment in between each one, and
freeze until needed.
Boozy Gin and Lemon Drizzle Cake (12)
Ingredients:
• 225g softened butter
• 225g caster sugar
• 250g self-raising flour
• Finely grated zest of 2 lemons
• 1tsp finely chopped fresh rosemary
• 4 medium eggs
• 100ml Malfy Gin Con Limone
For the drizzle:
• Juice of 2 lemons
• 75ml Malfy Gin Con Limone
• 150g granulated sugar
Method:
1. Preheat the oven to 160°C (fan).
Grease and line a 900g loaf tin,
measuring 20 x 9cm on the base,
8cm deep. Beat together the butter,
sugar, flour, lemon zest, chopped
rosemary and eggs until pale and
creamy using an electric whisk,
then gradually mix in 100ml gin to
make a mixture that drops easily
from a spoon.
2. Scrape into the prepared tin. Bake in the oven for 60-75 mins. The cake
should be well risen, golden brown and firm to the touch; a skewer inserted
into the centre should come out clean. Remove from the oven and sit the
tin on a cooling rack over a baking tray to catch any drips.
3. Mix the lemon juice with the gin and granulated sugar. Poke holes in the
cake with a skewer or cocktail stick and gradually drizzle the gin and lemon
syrup all over, allowing it to soak in. Leave to cool completely in the tin.
Store in a cake tin.
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