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Foodie Thursday

Simon is joined by our resident chef Nigel Barden for another fabulous Foodie Thursday! Plus there's a brand new confession for the collective's conscience!

Matt has the sports news, Rebecca is on the money and Sally updates the travel.

1 hour, 55 minutes

Last on

Thu 14 Nov 2013 17:05
Â鶹ԼÅÄ Radio 2

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Music Played

  • Neil Diamond

    Cracklin' Rosie

    • Neil Diamond - The Ultimate Collectio.
    • Columbia/Mca.

  • Céline Dion

    Loved Me Back To Life

    • (CD Single).
    • Columbia.

  • The Doobie Brothers

    Long Train Runnin'

    • The Very Best Of The Doobie Brothers.
    • Warner Bros.

  • Fuzzbox

    Pink Sunshine

    • The Hits Album 10 (Various Artists).
    • Hits Album.

  • Ellie Goulding

    How Long Will I Love You

    • (CD Single).
    • Polydor.
    • 001.

  • The Jimi Hendrix Experience

    Crosstown Traffic

    • The Jimi Hendrix Collection.
    • Universal.

  • Keane

    Higher Than The Sun

    • (CD Single).
    • Island.
    • 001.

  • Manfred Mann

    Pretty Flamingo

    • Ages Of Mann.
    • Polygram Tv.

  • George Michael

    Faith

    • George Michael - Ladies & Gentlemen.
    • Epic.

  • Dolly Parton

    I Will Always Love You

    • Dolly Parton: The Ultimate Collection.
    • BMG/RCA.

  • The Psychedelic Furs

    Pretty In Pink

    • Teenage Kicks (Various Artists).
    • Polygram Tv.

  • Bruce Springsteen

    Pink Cadillac

  • Donna Summer

    Dinner With Gershwin

    • Best Of Donna Summer.
    • Warner Bros.

  • Robbie Williams

    Go Gentle

    • (CD Single).
    • Island.

Red Wine Velvet Cake With Whipped Mascarpone

Serves 16-20, makes 1 towering 3-layer 23cm cake

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Prep time 20 mins

Cooking time 25 mins

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Ingredients

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225g unsalted butter, at room temp, plus more for tins

400g plain flour, plus more for tins

430g dark brown sugar

150g granulated sugar

4 large eggs, at room temp

530ml red wine (any kind you like)

2 tsp vanilla extract

130g Dutch cocoa powder (Nigel says use any cocoa powder if needs be)

1/2 tsp bicarbonate of soda

1 tsp baking powder

3/4 tsp ground cinnamon

3/4 tsp table salt

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Filling

450g mascarpone cheese

280g icing sugar

pinch of salt

1/4 tsp vanilla extract

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3 x 23cm round cake tins

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Method

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For the cake

1.Preheat your oven to 160C/fan, 140C/Gas 3.

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2.Line the bottom of 3 x 23cm round cake tins with parchment, & either butter & lightly flour the parchment & exposed sides of the tins, or spray the interior with a non-stick spray.

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3.In a large bowl, at the medium speed of an electric mixer, cream the butter until smooth.

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4.Add the sugars & beat until fluffy, about 3 mins.

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5.Add the eggs & beat well, then the red wine & vanilla.

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6.Don’t worry if the batter looks a little uneven.

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7.Sift the flour, cocoa, bicarbonate of soda, baking powder, cinnamon & salt together, right over your wet ingredients.

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8.Mix until 3/4 combined, then fold the rest together with a rubber spatula.

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9.Divide the batter between the prepared tins.

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10.Bake for 25 mins, or until a cake tester inserted into the centre of each layer comes out clean.

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11.The top of each cake should be shiny & smooth, like a puddle of chocolate.

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12.Cool in tin on a rack for about 10 mins, then flip out of tin & cool the rest of the way on a cooling rack.

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13.If your cakes have domed a bit & you want nice even layers in your stack, you can trim the tops.

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14.Use a long serrated knife, held horizontally & use gentle back-and-forth motions with your hand on top of the cake to even it out.

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For the filling

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15.In a medium bowl, beat the mascarpone with the icing sugar, pinch of salt & vanilla extract at medium speed until the mixture is lightly & fluffy, 1-2 mins.

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Assemble the cake

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16.Place the first cake layer on cake stand or plate, & spread with one-third of the filling.

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17.Repeat with remaining 2 layers.

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18.Chill the cake in the fridge until you’re ready to serve it.

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Cooking note

This recipe makes a 3 layer cake with 3 layers of filling.Ìý You won’t have enough to coat the sides – I liked the look of the cake stacked & open.Ìý You can double the frosting recipe to cover it, but there is a bit of translucence to the whipped mascarpone & the cake is likely to peep through anyway.Ìý

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Nigel's Top Tips

  • If your cakes have domed a bit & you want nice even layers in your stack, you can trim the tops by using a long serrated knife, held horizontally with gentle back-and-forth motions with your hand on top of the cake, to even it out. This debris provesÌý

  • Make sure your eggs & butter are at room temp.

Ìý

Broadcast

  • Thu 14 Nov 2013 17:05
    Â鶹ԼÅÄ Radio 2