Waitrose and Partners Weekend Issue 579

25 NOVEMB ER 2021 37 Apple latkes 1 Mix the sugar and Calvados or rum in a shallow dish, then add the apple rings, turning them so they are well coated. Leave for at least 1 hour, turning the slices over occasionally so they absorb the spirit. 2 Meanwhile, make the batter. Beat the egg yolks with 2 tbsp oil and a good pinch of salt, then stir in the åour and mix well. Gradually and vigorously whisk in 200ml water, squashing any lumps, then stir in the lemon zest. Cover and set aside for 1 hour. 3 Use an electric whisk to beat the egg whites to stiff peaks, then fold into the batter. Add the apple rings, making sure they are all well covered. Heat 3cm oil in a large frying pan until it reaches 180ºC on a thermometer (or a cube of bread turns golden in 30 seconds). Fry the apple fritters in batches of 5 or 6, carefully lifting each one out of the batter and lowering it into the hot oil, for 3-4 minutes on each side, until browned. Make sure the oil doesn’t get too hot or the fritters will brown before the apple is soft inside. 4 Drain on a plate lined with kitchen paper and serve warm, sprinkled with the sugar. V Per serving 1349kJ/323kcals/15g fat/1.5g saturated fat/35g carbs/20g sugars/1.9g äbre/4.3g protein/0.1g salt Apple fritters are a Hanukkah speciality of Alsace, whose Jewish community came to represent the bulk of French Jewry. Of several fritters I have tried, these are the most scrumptious – the batter is very light and the Calvados or rum gives them a wonderful, intriguing flavour. You can make them in advance and reheat in the oven before serving Serves 8 Prepare 15 minutes + macerating and resting Cook 20 minutes 2-3 tbsp caster sugar, plus extra to serve 4 tbsp Calvados or rum 4 large dessert apples, cored, peeled and cut into 4 thick rings 2 British Blacktail Free Range Large Eggs, separated About 500ml vegetable oil, for frying, plus 2 tbsp 150g plain åour 1 unwaxed lemon, zest Yogurt cake 1 Preheat the oven to 180°C, gas mark 4. Grease a loose-bottomed round cake tin about 23cm in diameter. Using an electric whisk, beat the egg whites in a large bowl until soft peaks form. 2 In another large bowl, using the same whisk, beat the egg yolks with the sugar until thick and pale. Add the åour, yogurt, the lemon zest and juice, then beat to a homogeneous mixture. 3 Gently fold in the egg whites and pour into the prepared tin. Bake for 40-45 minutes, until the top is lightly browned – watch it carefully for the last few minutes of cooking so it doesn’t brown too much. The cake will puff up like a soufåé and then subside. Remove from the oven and let it cool a little before carefully removing the tin. Transfer to a serving plate and leave to cool completely. 4 Meanwhile, to make the coulis (if liked), whizz the raspberries in a small blender. Sift over the icing sugar and stir through. When ready to serve, drizzle over the cake. V Per serving (for 6, including coulis) 1331kJ/317kcals/9.8g fat/5.1g saturated fat/39g carbs/31g sugars/ 6.5g äbre/14g protein/0.4g salt I discovered this Turkish cake long ago in Istanbul. It’s a light and airy, fresh-tasting cheesecake. We make it all the time in my family and I’m sure you’ll want to adopt it too. It’s the ideal dairy dessert after a meal heavy on deep-fried foods and it’s so easy to make Serves 6-8 Prepare 15 minutes + cooling Cook 45 minutes Butter or sunåower oil, for greasing 4 British Blacktail Free Range Large Eggs, separated 100g caster sugar 3 tbsp plain åour 400g full-fat Greek-style yogurt 1 unwaxed lemon, zest and juice For the coulis (optional) 500g frozen raspberries, defrosted 3 tbsp icing sugar Photography: Con Poulos Food Styling: Sian Davies/Joss Herd Props Styling: Wei

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