Cook apple and Greek yogurt cake with brandy syrup from Smashing Plates, serve it in style with Habitat dinnerware.
We know autumn is upon us, but we’re clinging to brighter times with recipes from chef Maria Elia‘s new book, Smashing Plates. Anglo Greek Cypriot Maria combines sensational flavours, colours and textures to create imaginative dishes in this beautiful collection of recipes, redefining Greek cuisine.
The 120 recipes are inspired by her Cypriot roots and a summer spent cooking at her father’s taverna in the Troodos Mountains. We can’t wait to try Carrot Keftedes, Courgette and Feta Crumbed Squid, and tempting sweet dishes including Watermelon Mahalepi, Rose Water and Almond chocolate tea cakes and Chocolate Tahini Cake.
Maria’s love of cooking developed as a child growing up in the kitchen of her Greek Cypriot father’s restaurant in Richmond. After a rigorous apprenticeship, Maria began her progression through the culinary world. She worked in Italy, America and Australia, spent time cooking at El Bulli and Arzak restaurants in Spain and at The Oriental Cooking School in Bangkok.
The regional flavours of these far-flung places feature in Maria’s own recipes, earning her many fans during her time as head chef at Delfina and the Whitechapel Gallery Dining Room, where she gained 2 AA rosettes and a Michelin recommendation. Her other books are The Modern Vegetarian and Full of Flavour, also published by Kyle Books.
For the cake:
125g unsalted butter
200g caster sugar
5 free-range eggs
250g Greek yogurt
1 teaspoon baking powder
2 teaspoons ground cinnamon
190g self-raising flour
3 apples, peeled, cored and diced into 1.5cm pieces
For the syrup:
150g caster sugar
75ml Brandy (Metaxa)
60g toasted walnuts, optional Greek yogurt or crème fraîche
Preheat the oven to 180°C/Gas 4. Grease and flour a 20cm springform tin.
In a large bowl, whisk together the butter and sugar until pale. Gradually beat in the eggs until combined then stir in the yogurt. Sieve in the baking powder, cinnamon and flour, mix until combined, then add the diced apple. Pour the batter into the prepared tin and bake for about 1 hour or until a skewer inserted into the centre comes out clean. Leave to cool in the tin while you make the syrup.
Combine the water, sugar, honey and brandy in a small pan, bring to the boil and simmer until the liquid has thickened to a syrup.
Pierce the surface of the cake with a skewer and pour the syrup over the top. Leave to soak for about 10 minutes then sprinkle with walnuts, if you like, and serve with Greek yogurt or crème fraîche.
Evora bowl; Agra marble board; Courbe grey plate; Rista placemat; Agra dip bowl; Agra rolling pin; Masterclass cake server; Martini glass; Lapsang espresso cup and saucer; Stirling runner; Freda tea towel; Agra round board; Tallow dining chair
For more delicious recipes and stylish ways to serve them, click below…