Charlotte Pike

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Summer Almond Cake

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This is one of my favourite cakes to make at this time of year. The almond flavour is subtle, and pairs sublimely with all the wonderful currants and berries, either fresh, or poached, that we enjoy throughout the summer. Softly whipped cream or crème fraîche make the perfect accompaniment. Gluten free flour and baking powder can be used, if needed.

Summer Almond Cake

Serves 8

Ingredients

125g caster sugar

125g soft butter

3 medium eggs, beaten

1 tsp vanilla extract

100g ground almonds

30g self raising flour

½ tsp baking powder

40g flaked almonds

Method

Preheat the oven to 180C/160C Fan/Gas Mark 4. Line an 8 inch/20cm round springform cake tin with non-stick baking paper.

Put the sugar and butter together into a mixing bowl or stand mixer and beat together until evenly creamed together. Add the eggs and vanilla and beat in, again, until evenly mixed. Now, sift in the flour and baking powder. Fold into the mix, and when the batter looks smooth and evenly combined, scrape it all into the prepared tin and level off so that the cake will look neat. Sprinkle the flaked almonds evenly over the top of the cake. Bake for 30-40 minutes. Serve warm or cold, perhaps dusted with icing sugar. The cake will keep for up to 5 days, stored in an airtight container in a cool place.

The Taste Testers

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I’m absolutely thrilled to announce the launch of a new flavour consultancy, The Taste Testers.

The Taste Testers is a new flavour consultancy to help food & drink producers and manufacturers take their products to the next level launches today.  The Taste Testers is fronted by Charlotte Pike, an award-winning food writer, chef, and consultant, in partnership with AJ Sharp, food media entrepreneur, broadcaster and food judge.

  • Charlotte Pike and AJ Sharp, both acclaimed experts in their industries, have joined forces for an innovative new consultancy service catering for food & drink producers and manufacturers, from start-ups to NPD for more established brands.
  • The Taste Testers panel of professionally trained palates will test, taste, sample, critique and interrogate the product, recipe, and process. Offering analysis, flavour review and technical feedback and suggestions to enable further product development and improvement.
  • The Taste Testers team can also take the process a step further, offering insights, market research and data, along with packaging analysis and review to ensure that everything has been considered to set a new launch up for the best possible chance of success.

Says AJ Sharp, founder of award-winning food and drink PR agency Sharp Relations, food judge, broadcaster, writer, and restaurant critic: “Often, the first time many businesses present any NPD to expert palates – aside from their team – is when pitching to buyers, sending samples to journalists, or entering food awards. If the product isn’t quite ready, it can have a detrimental impact on public opinion, perhaps delaying market penetration or preventing products from getting the recognition they deserve.”

The Taste Testers’ solution is to have products comprehensively reviewed and tested beforehand, which is why Charlotte Pike, a trained chef, food consultant and judge and AJ are teaming up to combine decades of knowledge, expertise and understanding of what elevates food & drink to the next level. The collaboration will involve a panel of incredible professional palates specialising in everything from fine cheese to gourmet chocolate to craft beers and more.

Charlotte Pike is a professionally trained chef, a well-established Executive Chef Tutor and broadcaster. She is also Chair of the Guild of Food Writers, as well as a member of the Slow Food Chef Alliance and Les Dames d’Escoffier.

Charlotte commented: “I’m thrilled to announce the launch of The Taste Testers, we will be supporting some of the most dynamic and exciting food and drink brands across the UK. Together with AJ, it is my hope that we can help innovative start-up brands and build on the outstanding successes of more established businesses to assist them in realising their full potential”.

As well as heading up Sharp Relations, AJ Sharp is also the founder of Taste Kent Magazine and recently became co-host of the award-winning radio programme The FoodTalk Show. She has dedicated the last 20 years to helping good food and drink businesses flourish through mentoring, business support, strategy, PR, and communications.

AJ Sharp explains: “This serviceis a safety net. It’s an opportunity for producers and manufacturers to be creative, innovative, and make sure the range is the best it can be. Before the PR agency send out samples to journalists or the buyers are approached, or the awards are entered. It’s a chance to ensure the product, the flavour, the packaging, and the market position is working well in harmony before it launches. For Charlotte and me, it’s all about helping good, sustainable food and drinks brands to be the best they can be, which will drive growth for the business”  

Food & Drink businesses who would like more information, can contact TheTasteTesters@sharprelations.com or contact me through the contact form on this website.

Fluffy Pancakes with Poached Cherries and Cream

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This is one of my favourite pancake recipes. The cherries make a very nice accompaniment, but other fresh or poached seasonal fruits work fantastically well too. Poached apples and blackberries are delicious, as are pears with vanilla or rum, as is poached rhubarb and orange. Fresh berries are excellent when at their best.

Fluffy Pancakes with Poached Cherries and Cream

Serves 4-6

Ingredients

For the pancakes

200ml whole milk

1tsp lemon juice

50g butter, plus possibly a little extra to cook the pancakes

150g self raising flour

1 tsp baking powder

50g caster sugar

Pinch sea salt

1 egg, separated

For the poached cherries

500g cherries, pitted (frozen are fine)

125g caster sugar

Juice and zest of a large orange

1 small cinnamon stick

100ml water

To serve

250ml double cream, softly whipped

 

Method

First, poach the cherries. Put all the ingredients together into a small saucepan. Simmer gently for around 15 minutes until the cherries are softened. Taste, adjust the sugar levels if needed, and set aside to cool.

Softly whip the cream and place in the fridge to chill.

Now, move on to the pancakes. Start by putting the milk into a little jug and add the lemon juice. Set aside. Next, melt the butter in a large frying pan into which you will cook the pancakes later on. When the butter is melted, turn off the heat and set aside too.

Take a large mixing bowl and add the flour, baking powder and caster sugar. Take a whisk and stir together. Add the milk, melted butter and egg yolk and whisk this thick batter together until smooth. Separately, whisk the egg white until it forms stiff peaks, and fold into the batter.

Heat the pan over a moderate heat, adding a little extra butter if needed. Spoon the pancake batter into the pan, a few spoons at a time and cook the pancakes on both sides until browned, puffy and the batter has set. Serve the pancakes hot, with poached cherries and whipped cream.