MASTERCLASS
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Meanwhile, prepare the syrup. Put the sugar and 200ml water into a small pan over a low heat, and stir to dissolve the sugar. Once the sugar has dissolved, increase the heat and bubble for 5-7 minutes. Pour the syrup into a jug and leave to cool. Meanwhile, preheat the oven to gas 4, 180°C, fan 160°C.
RECIPES JENNA LEITER PHOTOGRAPHY ADRIAN LAWRENCE FOOD STYLING SAL HENLEY PROP STYLING REBECCA NEWPORT *Flambé involves an open flame, so use extreme caution. Keep clothing, hair and other flammable objects away from the pan.
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Put the cake on a serving tray. Top with the whipped cream, then decorate with the berries and dust with icing sugar. Serve any excess syrup alongside the cake.
Expert tips To flambé your cake, put it on a heatproof tray, heat 100ml rum in a pan until hot, but not boiling, then light a long match and set the rum on fire. Pour the lit rum over the cake and leave until the flame settles. Cut into slices, and serve with vanilla ice cream and the remaining syrup.*
To make it gluten-free, use gluten-free yeast and Doves Farm Gluten & Wheat Free White Bread Flour. Make sure to grease your tin generously so that the cake releases easily. You can also carefully run a knife around the sides to help it come out. Your milk should only be warm to the touch – it will kill the yeast if it’s too hot.
Sweet somethings For more festive dessert recipes, visit tes.co/ decemberdesserts
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