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Foodie Thursday

Simon Mayo and the team present music, sport, travel and money news.

1 hour, 55 minutes

Last on

Thu 16 Jul 2015 17:05
Â鶹ԼÅÄ Radio 2

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Music Played

  • Dolly Parton

    9 to 5

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

  • Jack Savoretti

    Written In Scars

    • (CD Single).
    • BMG Chrysalis.
    • 001.

  • David Bowie

    Ashes to Ashes

    • David Bowie - Best Of Bowie.
    • EMI.

  • Elvis Presley

    Way Down

    • Presley - The All Time Greatest Hits.
    • RCA.

  • Elvis Costello

    A Good Year For The Roses

    • Ultimate Country (Various Artists).
    • Telstar.

  • Brandon Flowers

    I Can Change

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

  • Bruce Springsteen

    Cover Me

    • Bruce Springsteen - Born In The USA.
    • CBS.

  • Aretha Franklin & George Michael

    I Knew You Were Waiting (For Me)

    • George Michael - Ladies & Gentlemen.
    • Epic.

  • Andy Grammer

    Honey I'm Good

    • Magazines Or Novels.
    • S-Curve Records.
    • 001.

  • Michael Jackson

    Earth Song

    • (CD Single).
    • Epic.

  • Will Young

    Thank You

    • (CD Single).
    • Island.

  • Curiosity Killed the Cat

    Down To Earth

    • Now 1986 - The Millennium Series.
    • Now.

  • Hurts

    Some Kind Of Heaven

    • (CD Single).
    • Columbia.
    • 001.

  • Ray Charles

    3/4 Time

Nigel's Fru Pigalopp Cake

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by Trine Hahnemann from Scandinavian Baking (Quadrille)

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Ever since the first time I came across Fru Pigalopp in a children’s book, I have loved her. She is big & warm & always ready to give a hug; she is all about fun & games; she is always happy & sees possibilities in everything, & she does not mind a bit of chaos. I think we all have a bit of Fru Pigalopp in us, just waiting to come out. This cake is all about her: wild & full of love.

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Serves 12

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Prep time 30 mins

Cooking time 25 mins

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Ingredients

For the cake

butter, for the tin

6 large eggs

300g caster sugar

250g plain flour

2 tsp baking powder

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For the cream

2 vanilla pods

4 egg yolks

6 tbsp icing sugar

600mlÌýdouble cream

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For the fruit

1kg strawberries

300g redcurrants

500g raspberries

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Method

Bake the cake the day before you want to serve it, otherwise it is too difficult to cut. Butter a 28cm cake tin & line the base with baking parchment. Preheat the oven to 180°C/350F/gas mark 4. Beat the eggs & sugar together with an electric whisk until light & fluffy; they should double or even triple in volume & turn pale. Sift over the flour & baking powder & gently fold them in. Pour into the prepared tin & bake in the hot oven for 25 mins. Check with a skewer if it is baked all the way through; it should emerge clean from the centre of the cake. Remove from the oven & leave on a wire rack to cool, before removing from the tin. Leave overnight to settle. To make the cream, cut the vanilla pods in half lengthways & scrape out the seeds with the tip of a sharp knife into a bowl containing the yolks & icing sugar. Beat with an electric whisk until very pale & fluffy. Whip the double cream until very stiff, then fold it into the egg yolk mixture. Rinse the strawberries, remove the green tops & cut each into halves or quarters, depending on size. Take half the redcurrants & remove the stalks. Rinse all the redcurrants. Cut the sponge cake into three horizontally with a long serrated knife. Take a big round serving dish & place the base layer of cake on it. Spread it with one-third of the cream & arrange over one-third of the berries, using half the redcurrants that have been removed from their stalks. Repeat to assemble all three layers, topping the cake with the redcurrants on their stalks. Leave for 30 mins before serving. Be careful when carrying to the table, & be aware that it is a real challenge to slice neatly, so have the plates ready!

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Nigel’s Top Tips

Always let the fruit come to room temperature before eating. Better still, an hour in the sunshine before serving will dramatically improve the flavour.

Buy unblemished fruit with bright green hulls. Wash & handle them gently & as little as possible to avoid bruising.

Only remove the hull after washing.

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Broadcast

  • Thu 16 Jul 2015 17:05
    Â鶹ԼÅÄ Radio 2