Bolton Bake Off star Mak creates perfect treat to mark 2023 in style

The time of year when families will be getting together for a series of big dinners, parties and all-round merriment.

Central to all festivities are families and our close friends. It is also a time when those who are excluded from society, those vulnerable and may not have the same wide network of relations, to be included in our thoughts.

We should not only make it a seasonal thing but make it part of our lives to show kindness and a genuine willingness to help people.

Reflecting on this year it has made me realise that the North West is made up of so many selfless people who without thought of their own wellbeing make sacrifices for others.

This was in part recognised by the BBC "Make a difference" awards for which I was on the judging panel.

The incredible fortitude of people in our communities, of varied backgrounds, who gave support and love to those around them.

Back to the food bit. Time to pull the stops out for this the final recipe for 2022. I am going to show you how to make a classic Black Forest Gateau. Who doesn’t love a Black Forest? The icon of all parties. Soft sponge just oozing with cherry and creamy deliciousness. It is not as hard as you think.

The butter-free sponge makes gives it the characteristic light texture. You will be the hero of the party!

Black Forest Gateau

Prep time. 1 hour. Cooking time 35 minutes. Serves 10.

For the sponge

4 Eggs

75g Caster Sugar

75g Self-Raising Flour

25g Cocoa

During the cooking process

For the filling and topping

2 cans of black cherries in light syrup (stoned)

2 Tablespoons cornflour

1 teaspoon vanilla extract

3 Tablespoons apple juice

600ml double cream. whipped

50g flaked almonds, toasted

Plain chocolate caraque (or shop bought flake) to decorate

Method

Make the sponge

1. Grease and line a loose bottomed 9 inch, 23cm, cake tin. Turn Oven onto 180°C fan.

2. Break eggs into a bowl. Add caster sugar. Whisk with an electric whisk until the mixture becomes thick and leaves a trail when lifted out of the bowl. Sift in flour and cocoa. Gently fold into the mixture using a cutting technique to retain the air in the mixture. Turn the batter into the prepared tin and bake for 35 minutes, until the mixture is risen and begins to shrink away from the sides. Turn out onto a wire rack to cool.

The filling

3. Drain the cans of cherries to separate the liquid from the fruit. In a saucepan add the cornflour. On a medium heat gradually stir in the cherry syrup. Make sure there are no lumps. Use a wooden spoon. When the mixture begins to boil and thicken turn the heat down and gently simmer for 2 minutes. Take off heat and leave to cool

4. Keep aside 10 cherries. Add the rest to the cooled cherry juice mixture, with the vanilla and apple juice. Mix until all the cherries have been coated.

During the cooking process

During the cooking process

During the cooking process (Image: Mak Patel)

Assemble

5. Cut the sponge into three layers with a long sharp knife. Sandwich the layers together with two thirds of the whipped cream and all of the cherry mixture. Spread the remainder of the cream on the outside edge and top.

6. Toast the almonds until they are golden. Cover the sides of the cake. The cherries you kept aside can be pressed on top, evenly spaced out. Finish off by covering the cake with the chocolate caraque or shop bought flake, if using.

Chocolate caraque is very simple to make. Melt about 75g of chocolate in 30 second burst in the microwave. Mix in between each 30 seconds.

Spread with a palette knife on a clean scratchproof surface, like a worktop. Let the chocolate cool until it has gone cloudy no longer sticks to your hand when touched.

Holding a long sharp flexible knife at an angle, shave the chocolate off the surface using a slight sawing action to form scrolls or flakes. Place the caraque in a tub and store in fridge until you wish to use it.

During the cooking process

During the cooking process

The cake

The Black Forest Gateau in all its glory

The gateau can be made a day in advance. Store covered in a cool place.

Wishing all Bolton News readers and staff a very peaceful and enjoyable festive break and the all the very best for the new year.