The Flavor of September
It’s the month of September, and Fall has officially begun! The Sterling Restaurant Supply team has had a busy month, especially with this being the month of our grand opening. So now that summer vacations are over, and the school season has begun, we know that the next few months are going to be tiresome for a lot of people. This means we’ll need to get out of relaxation mode into energized work mode. That’s why we’re going to share two delicious snack recipes that perk us right up at Sterling Restaurant Supply! Let us know if you have any recipe suggestions for us in the comments below, and we’ll try them out.
Fudgy Fig Roll & Blackberry Apple Mallow Traybake
Fudgy Fig Roll
These fig rolls are absolutely full of nutmeg, cinnamon, banana, and banana into one combined tasty snack. The best part is that so many servings are created for just how little ingredients you need, talk about savings! This recipe has been an absolute blast at Sterling Restaurant Supply, and we are so happy to share the experience with you.
Total Time: 1 Hour 15 Minutes
Yield: 10 Servings
Recipe by: BBCGoodFood
- 140g soft dried fig, chopped
- 1 banana
- knob of butter, for greasing
- 3 large eggs
- 225g light muscovado sugar
- 120g wholemeal flour
- 1 tsp bicarbonate of soda
- 1 tsp ground cinnamon
- Fresh nutmeg
- 4 tbsp golden caster sugar
- 300ml double cream
- 4 tbsp icing sugar, sifted
- about 250-300g fig jam or conserve
- Cover the figs with boiling water in a bowl and set aside to soften for 30 mins. Drain and mash well with the banana.
- Heat oven to 190C/170C fan/gas 5. Grease a Swiss roll tin – about 34 x 24cm. Line the base with baking parchment.
- Separate the eggs, collecting the whites in a large clean bowl. Beat with an electric whisk until stiff peaks hold on the end of your whisk, then add half the sugar and beat until thick and glossy.
- In another mixing bowl, beat the yolks with the remaining sugar until pale. Whisk in the mashed fig mixture. Fold this mixture into the meringue mixture until well combined. Mix the flour, bicarbonate of soda, spices and a pinch of salt. Sprinkle it over the wet mixture and very gently fold in, again until well combined. Gently scrape and spread the batter into the tin. Bake for 12-15 mins until springy to the touch.
- Meanwhile, lay a clean tea towel on the bench (this helps keep the cake nice and moist). Scatter the caster sugar over the towel, flip on the cake, peel off the parchment, then roll up from the shortest side with the tea towel into a Swiss roll. Lift onto a wire rack to cool completely.
- Unroll the cake gently. Using electric beaters, whisk the cream and icing sugar together to soft peaks. Spread the fig jam over the cake, followed by the cream. Roll up again and slice to serve.
Blackberry Apple Mallow Traybake
What more could you ask for than crunchy almonds wrapped with fruit and a light meringue whirl into sponge bites? The flavor of these little guys is best experienced when you take it all in one bite, but you won’t miss out by eating it slowly. They can get a little messy, but trust us, it’s very worth it in the end.
Time: 1 hour, 30 Minutes
Yield: 15 Servings
Recipe by: Good Food Magazine
- 140g unsalted butter
- 140g golden caster sugar
- 1 egg and 2 yolks
- ½ tsp vanilla extract
- 100g flour
- 100g ground almond
- 1 tsp baking powder
- 1 tsp freshly grated nutmeg
- 1 Bramley apple
- 125g blackberry
- 100g white caster sugar
- 1 tsp lemon juice
- 1-2 tbsp toasted flaked almond
- a little icing sugar
- First make the blackberry sauce to ripple through the mallow. Put the berries and 1 tsp sugar in a small bowl and cover with cling film. Microwave for 30 secs on High. Alternatively, add 1 tsp water then soften in a pan over a low heat. Mash well until saucy, then leave to cool.
- Heat oven to 160C/140C fan/gas 3. Grease and line the base and sides of a 23cm square traybake tin, leaving some overhang. Using electric beaters or a hand whisk, beat the butter and sugar in a large bowl until very pale and creamy, then beat in the egg and yolks, followed by the vanilla. Mix the flour, almonds, baking powder, nutmeg and a pinch of salt, then fold into the fluffy mix to make a very thick batter.
- Fold in the apple, then spoon into the tin and smooth over the top. Scatter with the blackberries, poke them in just a little, then bake for 45 mins until golden and a skewer inserted into the middle comes out clean. After removing, leave the oven on.
- For the mallow topping, you’ll need a large piping bag with a 1cm nozzle, or a food bag with a corner snipped off. Whisk the egg whites, lemon juice and a pinch of salt to stiff peaks. Add the sugar 1 tbsp at a time, whisking well after each spoonful, to make a shiny, stiff meringue. Ripple with the cooled blackberry mix, then spoon into the bag. Pipe 16 evenly spaced, walnut-sized meringues on top of the cake (you’ll have some left over), scatter with the toasted almonds, then bake for 10-12 mins until the meringues are just set. Cool in the tin for 30 mins, then remove to a rack to cool completely. Add a dusting of icing sugar, if you like, then cut into squares.
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