Nigella recipe needed.... does anyone have a book?
Discussion
Just wondering if anyone can help me out with a Nigella recipe, I'm not a fan of hers so have none of her books but someone wants me to make several hundred portions of her 'Florentine' recipe.
I've never even seen a florentine let alone eaten one, so pictures would also be of help.
Sorry about the very non PH question, its hardly something you talk about in a pub, just saves me registering with a cooking forum.
TIA
:D
I've never even seen a florentine let alone eaten one, so pictures would also be of help.
Sorry about the very non PH question, its hardly something you talk about in a pub, just saves me registering with a cooking forum.
TIA
:D
Nigella said:
This is the one recipe using glace cherries in which I won’t beseech you to use the dark natural-coloured ones; we want that garish, chemical red here. I won’t claim this isn’t a fiddly recipe, but y you need patience rather than dexterity or expertise, and they are so good it would be a pity if you never found the calmness from which to produce them. Hettie, who’s worked with me on this book, customarily calls me Frank, as in Spencer, and if I can make these, so can you. These taste so much better than any Florentines you’ve ever bought.
100g whole, blanched almonds
90g mixed candied peel, in whole chunks, not ready chopped
40g glace cherries
25g unsalted butter
90g caster sugar
15g plain flour
150ml double cream
100g dark chocolate
100g white chocolate
2 baking sheets, greased
Preheat the oven to 190oC/gas mark 5.
Chop the almonds so that you have some fine pieces and some chunks of nut. Chop the candied peel and cherries into fairly small, even pieces. In a heavy-based saucepan, melt the butter and sugar without letting it catch. Add the flour rather as if you were making a roux for a white sauce; it should form a ball of paste. Take off the heat and whisk in the cream. The mixture should be smooth, so put it back on the heat briefly to beat out any lumps. Stir in the fruit and the almonds.
Drop heaped teaspoonfuls of the Florentine mixture onto the greased or non-stick baking sheets. It will look quite liquid and will spread, so leave generous space between the blobs. Place the sheets in the oven and cook for 10-12 minutes. They’re ready when they’ve spread into larger circles and the edges are golden brown. Take them out of the oven and leave for 2-3 minutes to firm up; at this point you can ease them back into shape if you need to, as they will be very malleable. When you feel they can be lifted, slip a metal spatula or palette knife underneath them and transfer to a wire rack to cool, ensuring you leave them flat.
Melt the dark and the white chocolate in separate bowls in the microwave, and paint the flat side of each Florentine; I use a pasty brush for this. Be prepared to paint over and over to get a good thick coating, although it’s more of an issue with the white chocolate.
Using a fork, make wavy lines on the chocolate on each Florentine, and leave to dry.
Makes approximately 30.
sorry left out the caster sugar - trying to type with a cat on my lap
>> Edited by Big_M on Thursday 29th September 20:36
must have taken ages to do all that, thanks very much Debs, I owe you a drink 
Ace-T said:My official cake tester tells me that this one would be improved with chocolate fudge icing instead of the cream and omit the booze.
Ooooooohh please, please, please post this recipe!!!!
Ace-T
nigella said:
Nutella Cake
Serves 8
Nigella Lawson: How to be a Domestic Goddess
for the cake
6 large eggs -- separated
1 pinch salt
115 g soft butter
1 jar of Nutella (400 g) (Yes, an entire jar.)
1 tablespoon Frangelico or water
100 g finely ground hazelnuts
120 g dark chocolate, melted
for the icing
100 hazelnuts
125 ml double cream
1 tablespoon Frangelico or water
125 g dark chocolate
Preheat oven to 175 degrees C. (350 F).
Prepare a 9-inch springform pan: grease and line with parchment or wax paper.
In a large bowl, whisk the eggs whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella together, then add Frangelico (or what you're using), egg yolks, and ground hazelnuts. Fold in the cooled, melted chocolate, then lighten the mixture with a dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time. Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.
Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others. If you use unpeeled nuts, transfer them to a kitchen towel, and rub, rub, rub. Most of the skins should come off. Transfer to a plate and let cool. Leave them whole or chop them up, depending on how much skin you actually managed to get off.
In a heavy-bottomed sauce pan, add the cream, liquer or water, and chopped chocolate and heat gently. Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice just the top of the cake. Unmold the cooled cake carefully. Ice the top with the chocolate icing, and decorate with the hazelnuts. Serve with a lightly sweetened whipped cream
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