Fartes de Batata

In a Sainsbury's magazine from October 1997, nicked from a Portuguese cookbook. Gluten-free, but loaded with sugar.

  • 12 oz mashed sweet potato (3 – 4 potatoes should do it), cooled
  • 3 oz good quality candied fruit or peel, chopped as finely as possible
  • 2 large eggs
  • 12 oz caster sugar
  • 1 oz unsalted butter, softened
  • 5 oz ground almonds
  • 1 tablespoon lemon juice

To coat:

  • A large egg white, lightly beaten
  • Caster sugar

Beat the eggs, sugar and butter well for 2-3 minutes. Put in a large, heavy saucepan with the almonds, fruit, lemon juice and potato. Beat thoroughy and then heat, gently, gently, stirring constantly so it doesn't catch, for about 10 minutes or until it feels like fairly stiff dry mash. Spread out onto a floured board (rice flour if you want to stay gf) and leave to cool.

Heat the oven to Gas Mark 5, grease 2 baking trays.

Take walnut sized lumps and make into little cakes about 2" in diameter. Place on the greased trays brush with beaten egg white and sprinkle with caster sugar. Bake for about 20 minutes until lightly golden and cool before eating.

Definitely sweeties more than cakes.

Read and post comments | Send to a friend

Advertisements

Christmas Day menu

Breakfast:

Beetroot-cured salmon, blinis, hardboiled quail eggs, creme fraiche, Ovruga fake caviar, chives and dill. Champagne or clementine juice, coffee.

Dinner:

Glass of Taylor's Chip Dry White Port, chilled.

Roast goose, goosefat roast potatoes, butter roast parsnips, sausages in bacon, sage and onion stuffing balls, plain boiled sprouts, petits pois, ginger cream sauce, port and redcurrant gravy. Choice of spiced pickled pears, sweet spiced prunes, cherry compote, cranberry and horseradish relish. Chateau Neuf du Pape.

Christmas pudding with cream or white sauce or rum butter. Orange Muscat Flora.

Coffee and Bendicks mints.

Late supper:

Winter apple, Comte cheese, clementine.

Phew.

 

Read and post comments | Send to a friend

Texan Dollies

One to make the fillings hurt. From olive February 2004. No nutritional info given, but you wouldn't really want to know, would you? Great to take to office bakesale days. Because you could have one, but if you had them at home you wouldn't stop.

  • 300 gms crushed digestive biscuits
  • 150 gms unsalted butter, melted
  • 150 gms chopped walnuts
  • 100 gms chocolate chips, milk or plain
  • 75 gms sultanas
  • 200 gms dessicated coconut
  • 600 ml sweetened condensed milk
  • 50 gms plain chocolate

Heat the oven to Gas Mark 3.

Mix biscuit crumbs and butter. Press into the base of a lightly oiled baking tin about 20cm square and at least 5 cm deep.

Cover the base with the walnuts, chocolate chips, sultanas and coconut. Pour over the condensed milk and spread evenly.

Bake for 30 – 35 minutes until light golden. (They emphasise the oven must be no hotter than Gas Mark 3 and the cake should not be overbaked.) Let it cool overnight in the tin.

Melt the plain chocolate and drizzle over the top. Once it has set, using a very sharp knife, cut into 25 squares, easing gently out of the tin.

Make sure you don't use a good non-stick pan or the sharp knife bit will be a bugger. So don't line it with foil or anything either. You could substitute things easily – dried cherries or cranberries for the sultanas; pecans or hazelnuts or chopped brazils for the walnuts. I think the coconut probably has an important part to play in texture and holding everything together, I'm not sure if you could use anything else.

Read and post comments | Send to a friend