How to Make
Vegan Red Velvet Amaretto Cake
Time
2 Hours
Difficulty
A Little Tricky
Serves
8-12 People
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1.
Line three round 6" cake tins with baking paper.
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2.
Brew 80ml Whittard Amaretto Flavour Coffee in a cafetière (strength to preference). Allow to cool.
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3.
Preheat the oven to 170°C.
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4.
Sift the flour and whisk all the dry ingredients together in a large bowl.
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5.
Whisk together milk, yoghurt and vinegar in a separate bowl. Stand for 10 minutes.
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6.
Whisk food colouring thoroughly into milk mixture. Followed by almond extract.
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7.
Mix coffee mixture to wet ingredients.
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8.
Add the oil and vanilla to the milk mixture. Whisk together.
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9.
Fold the wet ingredients into the dry ingredients carefully until combined.
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10.
Place equal amounts of the mixture in the lined cake tins. Approximately 350g mixture in each tin.
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11.
Bake in the oven at 170°C for 24 to 30 minutes. Check with a skewer and adjust timing.
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12.
For The Almond Flavoured Buttercream Icing: Cream the butter in a stand mixer until light and creamy.
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13.
Add the icing sugar a little at a time, scraping the bowl around the sides.
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14.
Add the almond extract.
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15.
Add the milk if the buttercream is too thick or more icing sugar if it's too soft.
How to Make
English Rose Kunafa
Time
2 Hours
Difficulty
A Little Tricky
Serves
8-10 People
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1.
Preheat your oven to 180°C with the rack on the bottom of the oven.
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2.
Coat your baking tray with some butter/ghee.
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3.
Shred semi-frozen kunafa dough into 1 cm long pieces and add the remaining butter and mix with kunafa shreds to coat evenly.
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4.
Transfer half of the dough to the tray and press firmly, lining sides of the tray so it will hold the cream filling and prevent it from burning.
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5.
Mix the mascarpone cheese and ricotta cheese to a creamy base and add it on top of the half kunafa dough.
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6.
Top with the remaining kunafa shreds evenly and press firmly and bake for 40 to 50 minutes (until golden).
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7.
While the kunafa is in the oven, prepare the syrup by heating a glass of water with a glass of sugar. Once it starts to boil, add a tbsp of orange blossom water and a tbsp of lemon juice. Mix and stir for seven minutes.
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8.
Prepare Whittard English Rose Tea by heating the water to 80°C.
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9.
Remove kunafa from the oven and pour the syrup and Whittard English Rose Tea covering the entire surface.
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10.
Garnish with crushed, semi-crushed and ground pistachio.
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11.
Allow kunafa rest for five minutes and serve warm.
