Recipes From The Great British Bake Off: Week 9

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The Great British Bake Off reached new heights this week as it was time for the semi finals. With only Chetna, Luis, Nancy and Richard left in the competition, it was time for Baklava. There’s only three left for the final next week!

The dishes this week included Baklava anda German 20 layer cake (no pressure!). Here’s a look at some of the recipes used.

Baklava with rose, cardamom and pistachio or orange, cinnamon, walnut and almondTwo flavours and shapes of baklava for your delectation. Make one for an after dinner treat or both for a feast.

IngredientsFor the rose, cardamom and pistachio baklava

225g/8oz granulatedsugar

2 tbsp clearhoney

1 tsplemon juice

1 tbsp rose essence (or 2 tbsprosewater)

200g/7oz shelledpistachios

75g/2½ozicing sugar

½ tbsp groundcardamom

6 sheets ready-madefilo pastry

75g/2½ozbutter, melted, plus extra for greasing

For the orange and cinnamon baklava rolls

225g8ozcaster sugar

2 tbsp clearhoney

1 tsplemon juice

1 tbsporangeessence

100g/3½ozwalnuts

100g/3½ozalmonds

75g/2½ozicing sugar

1 tsp groundcinnamon

1orange, zest only

3 tbspcrystallised ginger, finely chopped

6 sheets ready-madefilo pastry

75g/2½ozbutter, melted

Preparation methodPreheat the oven to 160C/325F/Gas 3 and grease two large baking trays.For the rose, cardamom and pistachio baklava, make a syrup. Put the sugar, honey, lemon juice and 150ml/5½fl oz water in a saucepan. Bring to the boil and simmer for about five minutes, or until the sugar is dissolved and a syrup has formed. Stir in the rose essence and leave to cool.To make the filling, put 100g/3½oz of the pistachios in a food processor and pulse until broken up into small pieces. Add the icing sugar and cardamom and pulse to combine.

To assemble the baklava, brush the sheets of filo with melted butter (if you are short of space you can assemble the baklava one sheet at a time).Spread the pistachio filling along one long edge of each sheet of filo. Sprinkle over the remaining whole pistachios.Carefully roll up the filo, starting at the long edges covered in filling, to create long sausage shapes. Lift the rolls onto one of the prepared baking trays (it’s fine for them to be very close together).

Brush with a little melted butter and bake for 25-30 minutes, or until golden-brown and crisp.Once baked, cut each roll into 5cm/2in lengths while still in the tray. Cover the hot baklava with the cooled syrup and set aside to cool completely, or overnight if possible.For the orange and cinnamon baklava rolls, make a syrup. Put the sugar, honey, lemon juice and 150ml/5½fl oz water in a saucepan. Bring to the boil and simmer for about five minutes, or until the sugar is dissolved and a syrup has formed. Stir in the orange essence and leave to cool.

To make the filling, add the almonds and walnuts to a pan and cook over a low heat for 10 minutes, or until golden-brown.Put the toasted walnuts and almonds in a food processor and pulse until broken into small pieces. Add the icing sugar, cinnamon and orange zest and pulse to combine.To assemble the baklava, cut the sheets of filo in half to make 12 pieces. Brush one piece of filo with melted butter, sprinkle over the walnut and almond filling and some finely chopped crystalised ginger along a long side of the rectangle.

Roll up the filo using a long dowel or skewer to help you (if you don’t have a suitable dowel, roll up the filo freehand as before). Scrunch up the roll of filo and place it widthways on a greased baking tray. Repeat with the remaining sheets of filo until the baking tray is covered.Brush with a little melted butter and bake at 160C/325F/Gas 3 for 25-30 minutes, or until golden-brown and crisp.When cooked, drizzle the syrup over the hot baklava rolls. Set aside to cool completely, or overnight if possible.

SchichttorteThis German 20-layer cake is cooked under the grill with the most watchful of eyes – namely, Paul Hollywood’s!

IngredientsFor the cake

10 large free-rangeeggs, separated

100g/3½oz unsaltedbutter

150g/5½ozcaster sugar

1 largelemon, zest only

1 tsp vanilla bean paste

150g/5½ozplain flour, sifted

65g/2¼ozcornflour, sifted

oil, for greasing

6 tbspapricot jam

For the chocolate glaze

50g/1¾oz unsaltedbutter

1 tbspgolden syrup

1 tbsprum

1 tsp vanilla bean paste

75g/2½oz plainchocolate(36% cocoa solids), finely chopped

For the vanilla glaze

250g/9ozicing sugar

1 tbsprum

½ tsp vanilla bean paste

1-2 tbspmilk

Preparation method

Whisk the egg yolks in the bowl of a freestanding mixer on a high speed for five minutes, until pale, thick and creamy.In a separate bowl, beat the butter and sugar together until pale and creamy. Add the lemon zest and vanilla paste and mix well. Add the whisked egg yolks and beat well. Add the flour and cornflour and mix.In a clean, grease-free bowl, whisk the egg whites until soft peaks form when the whisk is removed. Stir one-third of the egg whites into the batter to loosen the consistency. Then gently fold the remaining egg whites into the egg yolk mixture.

Preheat the grill to high.Grease a 20cm/8in round springform tin with oil and line the base with parchment paper.Spoon some of the batter into the base of the cake tin and spread evenly across the bottom. Give the tin a gentle side-to-side shake to even out the top of the batter. Place on a shelf 10cm/4in below the grill and cook for two minutes, or until light golden-brown.

Remove from the grill, add another spoonful of batter, spread out with a pastry brush, and place under the grill for three minutes, or until dark golden-brown. Continue layering and grilling until you have 20 layers alternating in colour from light golden-brown to dark golden-brown. (Or continue until you have used all the batter.)Remove from the grill and leave to cool in the tin for five minutes. Carefully release from the tin and turn out onto a wire rack to cool.

Melt the apricot jam in a small pan over a low heat. Pass through a fine sieve, then brush the top and sides of the cake with jam. This will help the glaze stick to the cake.For the chocolate glaze, melt the butter in a small pan with the golden syrup, rum and vanilla paste and bring to the boil. Remove from the heat, allow to cool for five minutes. Stir in the chocolate until melted. Transfer to a bowl and allow to cool to a coating consistency.

Place a large piece of greaseproof paper under the wire rack holding the cake. Pour the glaze evenly over the cake to cover completely. Any excess glaze will be caught on the greaseproof paper and can be reused to fill in any unglazed areas of the cake.

For the vanilla glaze, sieve the icing sugar into a bowl. Add the rum, vanilla paste and milk, stirring until completely smooth. Drizzle over the chocolate glaze.

In Short: It’s semi final time on the Great British Bake Off 2014 as the few who remain battle to the last. With baklava…

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