As winter settles in, warm baked goods like Filo Ginger Mince Pies, Ginger Root Vegetable Traybake, and Apple & Walnut Crumble Cake bring comfort and joy to chilly days.
Winter has officially arrived, ushering in cozy kitchens filled with warm aromas and comforting bakes straight from the oven. This season is when spices shine brighter, apples taste sweeter, and every tray pulled from the oven feels like a warm embrace.
This collection of winter-perfect baked delights—layered with warmth and texture—offers a delightful counter to the chill in the air. From festive Filo Ginger Mince Pies to a fragrant Ginger Root Vegetable Traybake and an irresistibly soft Apple & Walnut Crumble Cake, these recipes promise to make your winter days a little warmer and a lot more delicious.
Filo Traybake Ginger Mince Pies
These Filo Traybake Ginger Mince Pies are a delightful twist on a classic winter treat. With a flaky pastry and a spiced filling, they are sure to be a hit at any gathering.
Ingredients:
40g butter, melted
1 teaspoon ground ginger
3 sheets filo pastry (120g)
400g jar mincemeat
2 balls stem ginger, finely chopped (30g)
100g California walnuts, chopped
Preparation:
Preheat the oven to 180°C (gas mark 4). Mix the melted butter and ground ginger, using a little to butter a 23cm square shallow tin. Cut the filo sheets in half to create six squares. In a bowl, mix the mincemeat, stem ginger, and 75g of walnuts.
Brush one square of filo with the ginger butter and place it in the tin. Repeat with another square. Spread half the mincemeat mixture over the pastry, right up to the edges of the tin, and repeat with another two squares of filo. Top with the remaining filling and finish with the last two squares of filo. Sprinkle with the remaining walnuts.
Bake for 20 minutes until golden, then cut into pieces and allow to cool in the tin before serving.
Ginger Root Vegetable Traybake
This Ginger Root Vegetable Traybake is a hearty and healthy option, perfect for warming up on a cold winter night.
Ingredients:
2 parsnips, peeled and cut into bite-sized chunks (350g)
2 carrots, peeled and cut into bite-sized chunks (250g)
1 red onion, cut into 8 wedges (200g)
1 bulb fennel, trimmed and cut into 8 wedges (230g)
400g baby new potatoes, halved if large
80g California walnuts
2 cloves garlic, finely chopped
50g fresh ginger, finely grated
1½ tablespoon rapeseed oil
1 tablespoon pomegranate molasses
Thyme leaves to garnish
Preparation:
Preheat the oven to 200°C (gas mark 6). Place all the vegetables and walnuts into a large roasting tray. In a bowl, mix together the garlic, half of the ginger, the oil, and molasses, seasoning well. Toss this mixture into the vegetables to coat them evenly.
Roast for 40 minutes, stirring once halfway through, until the vegetables are tender. Toss in the remaining fresh ginger and sprinkle with thyme leaves before serving.
Apple & Walnut Crumble Cake
This Apple & Walnut Crumble Cake is a delightful dessert that combines the sweetness of apples with the crunch of walnuts, making it a perfect winter treat.
Ingredients:
150g self-raising flour
2 teaspoons baking powder
50g light brown soft sugar
1 teaspoon ground cinnamon
2 medium eggs
50g rapeseed oil
1 teaspoon vanilla extract
100g fat-free natural yogurt
50g California walnuts, chopped
2 red eating apples, grated
Preparation:
Preheat the oven to 180°C (gas mark 4). Grease and line a 20cm round cake tin. Sift together the flour, baking powder, sugar, and cinnamon. In a large bowl, beat together the eggs, oil, vanilla, and yogurt, then fold in the flour mixture until just combined.
Stir in the walnuts and grated apple, then spoon the mixture into the prepared tin. Bake for 30-35 minutes until golden and a skewer comes out clean. Allow to cool before removing from the tin.
These baked delights are sure to bring warmth and comfort to your winter nights, making them the perfect addition to your seasonal repertoire.
Source: Original article