Apple Crumble

 Ingredients:

Plain flour - 150 g

Butter - 75 g

Demerara Sugar - 40 g

Demerara Sugar - 1 tbsp

Large Cooking Apples - 2 (peeled, cored and sliced into small cubes)

Ground cinnamon - 1/2 tsp

Apple Crumble

Recipe:

1. Put oven at 180°C or Gas mark 4
2. Sieve the flour into a mixing bowl
3. Add the butter and rub it in using fingertips until the mixture resembles breadcrumbs
4. Stir in the sugar (40g) and set aside
5. Put the apples (peeled, cored and sliced into small cubes) into an ovenproof dish with 1 tablespoon of sugar, 2 tablespoons of water and the ground cinnamon
6. Sprinkle the crumble over the fruit, making sure all the fruit is covered (do not press down otherwise a crack will form on top of the crumble when cooked)
7. Put the dish in the vine and bake for around 35 minutes until the fruit is baked (poke it with a fork, if the fork comes out clean, it is baked properly) or until the crumble is lightly browned
8. Once cooked, remove from oven and leave to cool before serving.

Black Forest Cake

 Ingredients:

All purpose flour - 1 cup

Cocoa Powder - 1/2 cup

Baking Powder - 1 + 1/2 tsp baking powder

Baking Soda - 2 pinches

Salt - 1/4 tsp

Egg whites - 4

Egg yolks - 4

Caster sugar - 150 g (3/4 cup) 

Vanilla extract - 2 tsp

Sunflower oil - 3/4 cup

For the syrup:

Sugar - 6 tbsp

Water - 6 tbsp

Syrup from canned cherries (if using) - 2 + 1/2 tbsp

For the whipped cream:

Whipping cream - 600 ml

Powdered sugar - 1/2 cup + 2 tbsp

Canned cherries (for decoration)

Black Forest Cake

Recipe

1. Grease and line a 9” cake tin with parchment paper
2. Preheat oven to 180°C
3. Mix together the flour, baking powder, baking soda, cocoa powder and salt in a mixing bowl and set aside
4. Beat you egg whites till they are fluffy (this may take some time, so I suggest using a stand mixer)
5. Once they start to form soft peaks, gradually add in the sugar
6. Continue beating until the egg whites are glossy
7. Add in the egg yolks and vanilla extract and beat
8. Gradually add in the oil and continue beating for another 1 or 2 minutes
9. Add in the dry ingredients and lightly fold in using a spatula
10. Pour the batter into the lined cake tin
11. Tap the tin to release air bubbles and bake at 180°C for around 25 minutes (to check if the cake is cooked, insert a fork, and if it comes out clean, the cake is baked.)
12. Leave cake to cool while you prepare the sugar syrup.
13. Add the sugar and water to a pan on medium heat on the stove.
14. Let the syrup boil and let the sugar dissolve (this will take around 5 minutes). Set aside
15. Whip the cream and sugar till you have stiff peaks.
16. Remove the cake from the tin and cut horizontally into two.
17. Soak the cake layers in the sugar syrup. Spread a third of the whipped cream on the first cake layer
18. Put the next cake layer on top. Cover the scale with the rest if the whipped cream and top with cherries