Recipe of the Day: Tori Haschka’s Clementine Tarta de Santiago

I first tasted Tarta de Santiago (‘cake of St James’) in the back streets of Madrid, but it was at London’s Borough Market that I really fell for its charms. There are few finer ways to spend an hour on a Thursday afternoon than with a flat white from Monmouth or Elliot’s and a sliver of flourless almond cake from beneath the glass canister on the counter of the Brindisa store. I’d often find myself still licking cinnamon and icing sugar from my fingertips while looking out across the Thames to St Pauls – and occasionally pinching myself. Life can sometimes be very sweet. An authentic Tarta de Santiago is flavoured with orange, though I find the genial twinkle of clementine works just as well. A pile of poached clementine segments are just the thing to place in the centre of the cake prior to serving. Meanwhile, the syrup makes an excellent sticky drizzle (and any left over is a real treat as a base for a cocktail – try shaking a dribble of it with gin and Campari over ice).

Serves 6–8

5 eggs
220 g caster sugar
250 g ground almonds
grated zest of 1 clementine or mandarin
½ tsp ground cinnamon

Poached clementines
6 clementines
250 g caster sugar
600 ml water
To serve
icing sugar, for dusting
25 g roughly chopped almonds
Greek yoghurt
23-cm springform cake tin, greased and lined with
baking paper

To poach the clementines, wash them and then prick
them with a fork at the top, the bottom and 5 times
around the circumference of the fruit.

Take a saucepan large enough to hold the clementines.
Put the sugar and water in the pan over low heat and
stir until the sugar has dissolved. Add the clementines
and simmer, uncovered, for 30–45 minutes, rotating
them occasionally until the skins are very soft and
a fork easily slides in. Allow the clementines to cool
in the syrup until they are cool enough to handle.

Slip the fruit from the skins and remove any obvious
pips. Place the segments in a bowl and return the
skins to the sugar syrup. Simmer the syrup for another
20 minutes until it has reduced by half. Now you can
either chop the skins into slivers and disperse them
through the syrup, or discard them.

Preheat the oven to 180˚C/350˚F/Gas 4.

Put the eggs and sugar in a bowl and use an electric
whisk to beat them until thick and pale. Fold in the
ground almonds, fresh clementine or mandarin zest
and cinnamon.

Transfer the mixture to the prepared cake tin and
bake in the preheated oven for 40–45 minutes or until
a skewer inserted in the middle comes out clean. Set the
tin on a wire rack for 10 minutes before removing the
cake from the tin.

Serve the cake warm and dusted with icing sugar,
with the poached clementine segments, warm syrup,
chopped almonds and some Greek yoghurt.

TIP: Beyond clementines, you could also tweak the
recipe by using lemon, lime or orange zest. Or triple
the quantity of cinnamon and add some ground
ginger and allspice for a Christmassy twist.

This recipe is taken from Cut The Carbs! by Tori Haschka (Quadrille, £20)

Photography by Chris Chen

Recipe of the Day: Tamasin Day Lewis’s Pear and Blueberry Tatin

Pear & Blueberry Tatin

Williams pears have their very own, very particular taste, texture – neither the graininess of a Conference nor the liquid pulp of a Comice – and they hold great depth of flavour when cooked. But please use a pear of your choice when William isn’t to be found. This is a joyous tart, lavishly purple, turning prose to poetry, with such a fine crust that it crisps, but doesn’t sog under the weight of the berries. Yes, they produce a lot of juice but I spoon it over each slice and use very little sugar – only what’s necessary for the caramelisation.

serves 6

for the pastry

120g plain flour

60g chilled unsalted butter, cut into cubes

1 tbsp ice-cold water

for the filling

3 pears (ideally Williams)

spritz of lemon juice

90g unrefined caster sugar

knob of butter (the size of a walnut), cut into small pieces

300g blueberries

to serve

Jersey or other rich double cream

To make the pastry, sift the flour into a food processor, add the butter cubes and pulse briefly to a crumb texture. Add the chilled water through the feeder tube and pulse until the dough coheres into a ball, adding a little more water if necessary. Wrap the pastry in cling film, flatten slightly with the palm of your hand and chill in the fridge for 30 minutes.

   Meanwhile, for the filling, peel, halve and core the pears and rub the cut surfaces with a little lemon juice to prevent discolouration. Pour the sugar into a 23cm tatin tin (or heavy-bottomed ovenproof frying pan) and shake to spread evenly. Place over a low heat and watch like a hawk as the sugar melts, dissolves, turns pale biscuit in colour, then to a mahogany caramel, but do not stir – just shake the pan if the sugar is melting unevenly. At the point at which it begins to bubble, remove from the heat and add the little knobs of butter. Arrange the pear halves, cut side down, in the syrup, radiating out from the middle with one in the centre. Fill the gaps in between with blueberries. Leave to cool.

   Preheat the oven to 190°C/Gas 5. Roll out the pastry on a lightly floured surface to a round, a little larger than the diameter of your pan. Lift the pastry on the rolling pin and drape it over the fruit in the pan. Tuck the edges down the sides of the pan to seal in the fruit. Bake for 40 minutes or until the pastry is biscuit coloured and you can see purple juices breaking through at the edges.

   Leave for 10 minutes before inverting onto a large plate (deep enough to contain the juices) and carefully removing the tin. Serve with thick cream.

Recipe from Food You Can’t Say No To by Tamasin Day-Lewis (Quadrille, £20)

Photography by Simon Wheeler

Boutique Baking - review by Sarah Trivuncic

Sarah Trivuncic, food writer and author of Bake Me I’m Yours…Sweet Bitesize Bakes on Boutique Baking.

Peggy Porschen’s

new book Boutique Baking is a departure from her previous titles – rather than high end sugarcraft creations and celebrity style wedding cakes, the cakes in her new title are based on those sold in the Peggy Porschen Parlour.

The bakes are as exquisite as ever, Peggy is a baker who sets trends rather than follow them but there is plenty inside Boutique Baking for the less experienced baker to enjoy making without feeling intimidated.

There are tricks to vary things you may be baking already; Peggy’s tribute to the cake pop

is served in an ice cream cone rather than on a stick, her macarons are cleverly feathered with food colouring streaked inside the piping tip. Cupcakes are obviously a huge seller in her parlour, my personal favourites here are the chic banoffee cupcakes with matching dark brown cases and blossoms and the Cosmo cupcakes

based on the cocktail made with Cointreau.

Show stopper chapter has to be “luscious layer cakes” – Peggy presents a series of three layered cakes in an elegant 6 inch size. The piping on the Glorious Victoria Cake

is effortlessly simple – I saw her demonstrate icing this cake at the Squires Sugarcraft Show where the room was packed full 45 minutes before the start time, such is her popularity amongst baking fans.

My standout cakes in the book are the raspberry and rose dome cake

– I predict we’ll be seeing a lot more cakes this shape soon, the white chocolate passion cake decorated with birthday candles and triple berry cheesecakes. The whole thing is topped off with recipes for drinks from the parlour such as pink lemonade (it has to be pink if it’s at Peggy’s)

and hot white chocolate with vanilla. With the recent hot weather I am especially desperate to try her summer berry ice tea.

Some recipes in the book use Peggy’s own jam range as ingredients although you could substitute with others. You could always though, if you’re near London, use it as an excuse to drop by the Parlour and buy some.

Sarah blogs at

Photos (c) Georgia Glynn Smith