Alpha Foodie’s Raspberry and Coconut Cake
This raspberry and coconut cake is like a Victoria sponge, with a twist. Pairing homemade raspberry jam filling with a whipped coconut cream frosting over a delicious coconut and vanilla cake. A delicious, simple celebration cake for summer.
1⁄ 2 cup brown/coconut sugar
200 gr butter, softened
1⁄ 2 cup coconut milk
4 Clarence Court Burford Brown eggs
1 tsp vanilla extract
2 cups plain flour
1 tbsp baking powder
1 cup desiccated coconut
2 cups coconut cream
1 cup homemade raspberry jam
Edible flowers (optional)
Start by mixing the softened butter and the sugar and whisk with an electric mixer until the sugar is well incorporated. Add the coconut milk, eggs and vanilla extract and whisk again.
In a separate bowl, mix the flour together with the baking powder and salt. Then fold the dry ingredients into the wet. Add the desiccated coconut (I used leftover coconut pulp from this coconut milk recipe) and fold again.
Spread the mixture into greased tins and bake for 35-40 minutes at 170°C (fan assisted). You can either use a larger and smaller pan for a layered final cake OR you could divide the mix between two 20cm same-size pans, so then you don’t have to slice it down the middle to add the filling.
The cake sponge is ready when it becomes lightly golden. Let it rest for 5 minutes, then take it out of the tins to completely cool down.
If you didn’t use separate pans, carefully cut through the middle of the cakes to split the cake in half. Whisk the coconut cream to make it light and fluffy.
To assemble the cake, spread the raspberry reserve onto one of the sponges, then cover it with some coconut cream and place the second sponge on top.
Cover the whole cake with coconut cream. Sprinkle with shredded coconut. To make it extra pretty, arrange some edible flowers on top.
No Churn Easy Raspberry Ripple Ice Cream
This no churn, easy raspberry ripple ice cream is a vibrant, refreshing cooler to enjoy on a warm, summer’s day. No machine required.
300g fresh raspberries
3 Clarence Court Eggs, separated (Burford Brown for a light orange hue in the ice cream)
100g icing sugar
300ml double cream
100ml condensed milk
Place 150g of raspberries in a sieve and press through well into a mixing bowl underneath. Stir in 50g icing sugar to thicken a little and place to one side.
Place the egg whites in a large mixing bowl and the yolks in another. Using an electric mixer, whisk the egg whites until stiff. Add 50g icing sugar a little at a time and keep whisking until stiff peaks. Place to one side.
Whisk the egg yolks until light and fluffy. In a separate large bowl, whisk the cream and condensed milk together to soft peaks. Fold in the egg yolks and whipped whites until smooth and thickened. Gently ripple in the raspberry coulis. Add some whole raspberries if you want or keep them for serving.
Spoon the mixture into suitable freezer container and place in the freezer for 4 hours. Cover with cling film and freezer for a further four hours or overnight.
Clarence Court’s Summer Cup Ice Cream with Strawberry Lemon Ripple
A refreshing summer ice cream combining berry and citrus flavours.
500ml whole milk
20g fresh sprigs basil
20g fresh sprigs mint
250g Clarence Court egg yolks (4 large Clarence Court free range hens or 3 large duck)
150g caster sugar
400ml double cream
4 tbsp lemon curd
400g strawberries, quartered
2 tbsp Pimms or elderflower cordial
200g caster sugar
Start by infusing the milk. Place the milk in a really clean medium size saucepan.
Pick the basil and mint leaves and place to one side. Take basil and mint stalks, gently bruise and add to the pan of milk. Place the pan on hob on a low heat. Using a peeler take 2 good strips of lemon peel and add to the milk. Gently heat the milk for a few minutes until just steaming then remove the pan from the heat, take out the lemon peel and place to one side.
Meanwhile, place the basil and mint leaves in a food processor and whiz up to a fine sand with the 150g caster sugar. Place the egg yolks into a mixing bowl and whisk well. Measure out 40g of the sugar and place to one side. Add the rest of the sugar to the egg yolks and whisk well until light and fluffy.
Remove the herb stalks from the pan of milk and return the milk to a low heat. When the milk is steaming again but not boiling, slowly whisk the milk into the yolks.
Quickly clean out the pan and return the custard to the pan on a slow heat, stir continuously until it lightly coats the back of the spoon. Pour the custard into a bowl and whisk over a bowl of ice to cool quickly. Lightly whip the cream to very soft peaks, fold into the custard and churn in an ice cream machine until ready to freeze (takes about an hour).
While the ice cream is churning. Hull and quarter the strawberries, place in a medium sized saucepan with the 200g sugar and Pimms or elderflower cordial.
Place the pan on a medium heat and cook the fruit until slightly thickened and jammy. Pour into a bowl and leave to cool.
Once the ice cream is churned ripple in some of the strawberries and fold in dots of lemon curd. Transfer to a freezer proof container and freeze until set. To serve, scoop out balls of ice cream serve with the remaining strawberries on top and a sprinkle of the remaining basil and mint sugar.
Clarence Court Summer Berry and Lemon Semifreddo
Summer brings long lazy days and lots of outdoor entertaining. You don’t want to be languishing in the kitchen too long so have a couple of desserts in the freezer ready to go. This recipe includes sweet and tangy summer berries and smooth no churn ice cream to make a semifreddo, when you’re ready to serve sprinkle over a pistachio and shortbread crumb.
300g fresh or frozen summer berries (a mix of strawberries, raspberries, blackcurrants, red currants and blackberries works well)
150g good quality lemon curd
1 tbsp limoncello (optional)
50g caster sugar
3 large Clarence Court Burford Brown eggs, separated
Zest of 2 unwaxed lemons
400ml double cream
50g shelled unsalted, pistachios (blanched if you can find them)
50g good quality shortbread biscuit
Line a 2lb loaf tin with a long strip of greaseproof paper that lines the base and goes up the shorter sides of the tin to leave overhang, this makes it a lot easier to remove or you can fully line the tin with cling film. Then place the tin in the freezer to chill.
Place 150g of the berries into a small saucepan. Simmer on a low heat for around 20 minutes until the fruit has broken down, strain through a sieve into a bowl and allow to cool.
Mix the lemon curd with the limoncello (if using) and place to one side.
Meanwhile, place the egg yolks and sugar in a large mixing bowl and whisk until pale then stir in the lemon zest. In a separate bowl whisk the cream to soft peaks. Then in another bowl whisk the egg whites to stiff peaks. Carefully fold with cream and egg whites into the egg yolk mixture using a large metal spoon. Remove the tin from the freezer. Spoon half of the semifreddo mixture into the lined tin ripple in half of the blitzed berry mixture and scatter in some whole berries then spoon over the lemon curd mixture. Spoon over the remaining semifreddo mixture and ripple in the remaining berry mixture. Reserve the remaining whole berries for serving.
Place the semifreddo in the freezer uncovered for 4 hours, then cover and freeze for at least another four hours or overnight.
When you’re nearly ready to serve, remove the semifreddo from the freezer and place in the fridge for 20 minutes. In a food processor blitz the shortbread and pistachios together to make a crumb. Turn the semifreddo out onto a serving plate or board and scatter over crumb. Slice and serve with the remaining fruit.
Juliet Sear’s Chouxnuts
Juliet Sear uses Clarence Court’s lovely Old Cotswold Legbars to create a show-stopping recipe. A little bit choux pastry, a little bit doughnut – these chouxnuts are definitely worth a try this summer.
4 Clarence Court Old Cotswold Legbar egg yolks
2 tsp cornflour
225g Clarence Court Old Cotswold Legbar eggs
130g plain flour
2 tbsp caster sugar
Pinch of salt
Vanilla extract (optional)
Pre-heat the oven to 190°C and prepare two baking trays with parchment paper.
In a pan, heat the water, sugar, salt and butter until completely melted. Add the flour and beat well on the heat for 4-5 minutes until dough comes away from edges of the pan.
Transfer the dough into a bowl, leave to cool for 2-3 minutes. Slowly add the egg, beating well until the choux is the right consistency. It should be stiff, but easily drop off the spoon. Put the choux paste into a piping bag. Draw around a circular cutter onto the parchment, flip the paper over and pipe the choux circles. Place the trays in the oven, spray some water onto the base of the oven and shut the door. Bake for 25-35 minutes, don’t open the oven door until at least 25 minutes or they’ll collapse.
To make the creme diplomat, beat the egg yolks and sugar with the flours until pale and thickened.
Heat the milk in a pan until just boiling, whisk the milk into the egg mix and pour back into the pan. Heat the mixture, stir continuously until thick and boiling.
Take off the heat, pour onto a tray and cover with cling film – make sure the cling film is touching the creme patisserie to stop a skin forming. Once the creme patisserie has cooled, whisk 300ml of double cream with vanilla to soft peak stage. Gently mix the creme patisserie into the cream until smooth.
Poke a hole in the base of your chouxnuts, then pipe in the cream until you can feel that they’re full. Leave the chouxnuts to one side and make the fondant. Add water to the fondant icing sugar, 1 tsp at a time until it’s thick – you can add colour if you want to. Using a piping bag, pipe a ring of fondant onto the chouxnuts then decorate with edible flowers.