Judge: Steve Keane
Awards:
Horsell Village Show Cookery Cup (Most points in Division D)
Horsell Village Show Diploma (Best individual exhibit in Division D)
£5 (Winner of Class 35)
- Victoria Sandwich (using 3 eggs) filled with raspberry jam; no sugar on top.
- Your favourite jam: one jar approx. 1lb (448g), sweet or savoury. See Judge’s note below.
- Honey: one jar approx. 1lb (448g). See Judge’s note below.
- Lemon curd: one jar approx. 1lb (448g). See Judge’s note below.
- Judge’s recipe: Hazelnut ricotta and raspberry cake. See recipe below.
- A carrot cake.
- Shortbread: six pieces on a plate.
- A tray bake.
Judge’s Note: All jars must be clean and full to the top, have no trade marks or names on the jar or lid, and be labelled giving contents and date made in full (day/month/year). Preserves must be less than 12 months old and must have new twist tops/lids or cellophane covers. If using a cellophane cover a wax disc must be used, but this is not necessary with a twist top/lid. Preserves containing vinegar must have a twist top/lid only and be at least two months old for showing. Please resist the temptation to open your jars in advance of the show. The judge reserves the right not to test any jar which has been opened before judging.
Class 39: Judge’s recipe
Hazelnut ricotta and raspberry cake
Vegetable oil or butter, for greasing
200g caster sugar
175g essential plain flour
2 tsp baking powder
½ tsp salt
3 large eggs
250g Ricotta
1 tsp vanilla extract
1 unwaxed lemon, zest, plus juice of 1⁄2
240g Raspberries
100g icing sugar
Double cream, whipped, to serve (optional)
Method:
Preheat the oven to 180C, gas mark 4. Spread the hazelnuts over a baking tray
and roast for 8-10 minutes or until golden, then set aside to cool.
Mix the juice of 1/2 the lemon with the icing sugar and whisk until smooth, adding
more lemon juice if liked. Allow the cake to cool in the tin completely, then drizzle
over the icing and serve with the extra raspberries and a little whipped cream, if
liked.
Lightly grease and line a 20cm round, springform cake tin with parchment.
Reduce the oven temperature to 170C, gas mark 3. Put the toasted hazelnuts and
1 tbsp caster sugar in a small food processor (or a freezer bag and smash with a
rolling pin) and pulse until the nuts are finely ground. Combine in a mixing bowl
with the remaining caster sugar plus the flour, baking powder and salt.
In a separate large mixing bowl, use an electric whisk to whisk together the eggs,
ricotta, vanilla and lemon zest until soft and fluffy.
Add the dry ingredients and gently fold together with a large metal spoon until
combined. Tip 1/2 the cake batter into the tin, then scatter over 75g raspberries.
Spoon the remaining batter over the top and scatter with another 75g raspberries.
Bake for 45-50 minutes or until the cake is golden, risen and a skewer inserted into
the centre comes out clean.