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    Flour and Stone: Baked for Love, Life and Happiness
    Flour and Stone: Baked for Love, Life and Happiness
    Flour and Stone: Baked for Love, Life and Happiness
    Ebook552 pages6 hours

    Flour and Stone: Baked for Love, Life and Happiness

    By Nadine Ingram

    4.5/5

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    About this ebook

    A luscious celebration of baking for life, love and happiness.

    Flour and Stone is a petite bakery in inner-city Sydney with a large and devoted following for its panna cotta lamingtons, flaky croissants, chewy cookies, dreamy cakes and delectable pastries of every kind.

    Nadine Ingram and her dedicated team bake with finesse and love to bring pleasure to the city. In this book Nadine shares her signature recipes, all carefully explained and rigorously tested for the home kitchen.

    Family, in every sense, is at the heart of Flour and Stone — this recipe collection is given in the hope that you will nurture your own loved ones with the timeless, comforting art of baking. These are the treats you’ll want to eat for the rest of your life.

    'Beautiful recipes written by a master baker with care, skill, and that intangible ‘something’ that makes me want to bake every single cake and pastry.' Belinda Jeffery
    LanguageEnglish
    PublisherSimon & Schuster Australia
    Release dateSep 24, 2018
    ISBN9781925640908
    Flour and Stone: Baked for Love, Life and Happiness
    Author

    Nadine Ingram

    Nadine Ingram has worked in high-profile establishments around the world, including London’s Le Gavroche and The Ivy, as well as Sydney’s MG Garage and Bourke St Bakery. In 2011 she finally realized her vision of a bakery that would serve classic inspired pastries with Flour and Stone, her first bricks and mortar store.

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      Book preview

      Flour and Stone - Nadine Ingram

      1. Champagne & rose Swiss roll

      Serves 6–8

      This cake is a tribute to my country upbringing and the contrary life I chose to live in the city. I love the friendliness of champagne and a Swiss roll, and the idea that as long as you keep two feet on the ground you can have everything you dream of.

      Mascarpone zabaglione. Half-fill a medium saucepan with water and bring it to the boil over high heat. Place the egg yolks, champagne or wine, sugar and rosewater in a heatproof bowl and whisk them together briefly to combine. Turn the heat down under the saucepan of water so it is just simmering and sit the bowl on top, then continue to whisk the yolks until thick and pale. When you are making a zabaglione it is important that the yolks don’t get too hot otherwise they will scramble. I usually remove the bowl from the saucepan every now and then, whisking both on and off the heat for a total of about 10 minutes. This ensures the zabaglione doesn’t cook too fast, allowing you to incorporate lots of air into it. The way to tell if the zabaglione is cooked is to draw your whisk through the mixture and then let it fall onto the surface to see if it forms a ribbon. If the ribbon disappears quickly back into the mixture you need to keep whisking over the heat. If it sits proud on the surface for a few seconds then it’s ready. Set the zabaglione aside to cool for a few minutes.

      Meanwhile, place the mascarpone and cream in a bowl and whisk with a hand whisk until thick but not over-whipped.

      Fold one-third of the cream at a time into the zabaglione until it is all incorporated and you have a delicious thick custard to fill your Swiss roll with. Place the zabaglione in the fridge to chill while you make the sponge.

      Sponge. Preheat the oven to 160°C and line a 30 cm x 20 cm baking tray with baking paper. I like to use a tray that has edges at least 3 cm high so the sponge doesn’t spill over the sides.

      Sift the flours together twice.

      Using an electric mixer fitted with the whisk attachment, beat the egg yolks until thick and creamy, then add the sugar and beat for another 5–10 minutes or until very pale.

      Meanwhile, place the egg whites and a generous pinch of salt in a separate bowl and whip with a hand whisk until stiff peaks form.

      Using a spatula, gently fold one third of the flour into the yolk mixture, then one third of the whites. Continue to alternate the flour and egg whites as carefully as possible until everything has combined to form a lovely light sponge batter. It’s fine if you still see a few streaks of egg white – don’t be too concerned with making the batter perfectly smooth. The fewer turns you make with the spatula the better.

      Pour the batter into the prepared tray and gently smooth the surface using a palette knife or a spatula. Bake for 10 minutes or until the top is pale golden and springy to the touch.

      While the sponge is in the oven lay a clean tea towel on the bench; you will use it later to roll your sponge.

      Remove the sponge from the oven and invert it immediately onto the clean tea towel. Working relatively quickly now, gently peel the baking paper away from the base of the sponge then, starting from one of the short sides, roll up the sponge (tea towel and all) until you have a ‘Swiss roll’ in front of you. Leave it to cool for just 15 minutes, then unroll it to reveal the curve of the sponge you have just created. If the sponge is still a little warm, wait until it has cooled completely before filling with the zabaglione.

      To assemble. Spread the zabaglione over the inside of the sponge, leaving a 1 cm border all the way around. Scatter with raspberries and roll the sponge up again, using the tea towel to help you, as if you’re wrapping a bon bon with the tea towel as the wrapping. Chill in the fridge for a few minutes, then remove the Swiss roll from the tea towel.

      To decorate. Place the cream in a bowl and whip with a hand whisk until it reaches a thick piping consistency. Pipe the cream on top of the Swiss roll (or if you prefer a more rustic aesthetic, just spread the cream over the roll with a knife) and dust with icing sugar. Scatter the top with raspberries and dried rose petals.

      This cake is best eaten on the day it is made but it will keep in the fridge for up to 3 days. It needs no further accompaniment.

      Notes:

      * Unsurprisingly, the rolling of a Swiss roll is the most important part of the process here. I have tried it with baking paper but it can’t breathe and when you peel away the paper, a layer of golden brown sponge will follow. Using a tea towel is a CWA trick and once I was enlightened, there was no turning back. The length of time you leave the rolled sponge to cool is also important. Keep in mind that you only want to make the impression of a curve in the sponge; if you let it cool for too long it will set firm, and when you unroll it the sponge will crack.

      2. The joy of a lemon drizzle cake

      22 cm / Serves 10–12

      26 cm / Serves 15–20

      This cake goes as well with a pot of Earl Grey as it does with a builder’s brew. It is timeless and comforting, and evokes a kind of joy that lifts the spirit. While it’s hard to imagine such a humble cake meaning so much to so many, believe me when I say that making it for someone is by far the best bit.

      Cake. Preheat the oven to 150°C. Line a 22 cm | 26 cm round cake tin with buttered baking paper, dust with flour and set aside.

      Using an electric mixer fitted with the paddle attachment, cream the butter, sugar and vanilla on medium speed for about 3 minutes until pale and fluffy. The butter must be really soft for ultimate fluffiness. Meanwhile, give the eggs a light beat with a fork, then gradually add them to the fluffy butter. Scrape down the sides of the bowl with a spatula every now and then if you feel the egg is not incorporating with the butter. Once all the egg is added, whisk the batter again until pale and fluffy.

      Turn the mixer down to low speed and start adding the almond meal to the batter, shaking in a little at a time until it is incorporated. Add the lemon zest and juice, and finally the flour until they are all well combined. Remove the bowl from the mixer and use a spatula to fold the batter a few times, just to make sure any butter at the bottom of the bowl is mixed through.

      Pour the batter into the prepared tin and smooth the surface with a spoon or palette knife. Pop it in the oven and bake for 1 hour 15 minutes. Add another 15 minutes if you are baking the larger size.

      The cake is ready when the middle bounces back when pressed with your finger. Remove the cake from the oven and leave it to cool completely in the tin. The centre of the cake will dip a little when it cools, but don’t worry about

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