Ready to bake something magical? Then head directly for the kitchen with  Christin Geweke’s wonderful new book Fairytale Baking (Murdoch Books) which features some bewitching recipes and stories. The book is full of recipes and exquisite photographs of forest berry ice cream cake, mini gingerbread kuglofs, marzipan chocolate rolls, dreamy peach rose cups. Enough to cast a spell on the most discerning palates! We think this cookbook would make a fine Xmas prezzie for gourmet-minded chums!

 

Makes one 24cm pie

Ingredients

1 cup (150 g) fresh blueberries

3 eggs, separated

85 g (3 oz) sugar

Seeds of 1 vanilla bean

1 pinch ground cinnamon

½ tsp grated lemon zest

1 pinch salt

½ cup (75 g) plain flour

¼ cup (25 g) ground almonds

1⁄3cup (75 ml) single (pure) cream

1⁄3cup (75 ml) full-cream milk

Also

Butter, for greasing

Flour, for dusting

Icing (confectioners’) sugar, for dusting

150 g (5½ oz) crème fraîche

1–2 tbsp honey

½ tsp grated lemon zest

Method

Preheat the oven to 180°C (350°F). Grease a 24 cm (9½ inch) pie tin and dust with flour. Invert the tin and tap lightly to get rid of excess flour. Gently pick through and wash the blueberries and pat dry.

Beat the egg whites until stiff, gradually adding half of the sugar. Whisk the egg yolks, vanilla seeds, cinnamon, lemon zest, remaining sugar and salt until creamy. Combine the flour and ground almonds. Whisk together the cream and milk. Stir the flour and cream mixtures into the egg yolk mixture in batches, alternating between the two. Gently fold in the beaten egg whites in three batches. Finally, fold the blueberries into the batter.

Transfer the batter to the pie tin and bake for about 30 minutes. If the top browns too quickly, cover the clafoutis with foil for the last 10 minutes of baking. Remove the clafoutis from the oven and leave to cool a little, then generously dust with icing sugar. Combine the crème fraîche with the honey and lemon zest. Serve with the warm clafoutis.

 

Images and Text from Fairytale Baking by Christin Geweke. Photography by Yelda Yilmaz. Murdoch Books RRP $39.99

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