Eric Lanlard's Afternoon Tea and Book Giveaway!

Like most people who love to cook, I love a good cookbook. I will admit to having quite a collection of cookbooks. So when I was asked if I would like to review a copy of Eric Lanlard's latest book, Afternoon Tea, I jumped at the chance.

Eric Lanlard is a Master Patissier and twice winner of the Continental Patissier of the Year award. Eric trained in France and worked as the head pastry chef for Albert and Michel Roux before launching his own business, Cake Boy.

Photograph taken from Afternoon Tea

His latest book, Afternoon Tea, is jam packed full of ideas and recipes to help you create the perfect afternoon tea. The book contains 9 chapters which will take you step by step through the courses and dishes that make this culinary treat.

• Matching teas to food
• How to make a perfect cup of tea
• Afternoon tea menus
• Macarons and choux
• Savoury tarts
• Sandwiches and scones
• Cakes and sweet tarts
• Patisserie
• Biscuits

The book contains 90 recipes that cover both sweet and savoury treats.So if you are wanting to host a lavish afternoon tea or a more down to earth, relaxed affair you will find the perfect recipe.

To give you a little taste of what you can expect from this beautifully presented book I thought that I would share with you one of the recipes. I have chosen to showcase Eric's Clementine and Pomegranate Cake.

This is what I did...

Eric Lanlard's Clementine and Pomegranate Cake

Ingredients

4 clementines or satsumas

1 cinnamon stick

6 eggs

225g light muscovado sugar

1 tsp gluten free baking powder

300g ground almonds

1 pomegranate

25g light muscovado sugar

1 tsp vanilla paste

Apricot jam

Icing sugar

Method

1 - Place the satsumas or clementines in a pan of cold water with the cinnamon stick

2 - Bring to the boil and simmer for about 1 and a half hours

3 - Drain the fruit and allow to cool for at least 30 minutes

4 - Cut the fruit into quarters and remove the pips

5 - Place in a blender and blitz into a puree

6 - Pre heat the oven to 180C/160C Fan/Gas Mark 4 and line and grease a tin

7 - Bring a pan of water to just before boiling point and reduce the heat

8 - Using an electric hand whisk beat together the eggs and sugar until mousse like, this will take about 5 minutes

9 - Remove the bowl from the heat and gently fold in the baking powder, ground almonds and the fruit puree

10 - Spoon the mixture into the prepared cake tin and place in the centre of the pre heated oven for 20 minutes

11 - After 20 minutes reduce the temperature to 160C/140C Fan/Gas Mark 3 and bake for a further 30 to 45 minutes or until a skewer comes out clean

12 - Leave to cool in the tin

13 - To make the syrup squeeze the juice out of the pomegranate keeping the seeds on one side

14 - Place the juice in a small pan and add the sugar, bring to the boil and simmer for 2 minutes

15 - Allow to cool slightly then add the vanilla paste

16 - Using a pastry brush, soak the cake with the syrup and leave until completely cooled, then remove from the tin

17 - Place the cake on a serving plate and prepare the glaze by heating 2tbps apricot jam in a pan

18 - Brush over the glaze, create a ring using the remaining seeds and sprinkle over the icing sugar

This cake is deliciously moist and full of festive flavours that are delicious all year round.

I have one copy of Eric Lanlard's Afternoon Tea to giveaway to one lucky Hijacked By Twins reader. To enter simply complete the Rafflecopter below, completing all the mandatory sections, then as many of the extra entries as you like. This giveaway is open to UK residents only.

Good luck!

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