Caramelised onion and thyme plait

500g (1lb 2oz) strong white bread flour, plus extra for dusting
1 sachet easy-blend dried yeast
75g(2¾oz) grated Parmesan cheese
7tbsp olive oil
3 medium red onions, thinly sliced
2tsp caster sugar
2tbsp lemon thyme
2 cloves garlic, crushed
Sea salt
   

Mix the flour, yeast and cheese in a bowl. Add 3 tbsp of the oil and about 300ml (½pt) of hand-hot water. Mix to a soft, but not too sticky, dough. Turn out onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and elastic. Put in a lightly oiled bowl, cover with a clean tea-towel and leave to rise beside the Aga for about 1 hour or until the dough has doubled in size.

To make the filling: heat 3tbsp of oil in a large frying pan and stir in the onions and caster sugar. Fry on the Simmering Plate (or on the floor of the Roasting Oven) for about 15 minutes, turning frequently, until the onions are soft and lightly caramelised. Add a tablespoon of the thyme and the garlic to the pan and plenty of black pepper. Cook, stirring, for a couple of minutes. Spread over a baking sheet to cool.

Grease a large baking sheet. Knock back the risen dough and turn it out onto a floured surface. Divide the dough into three. Roll each piece into a long, thin strip, measuring about 35cm x 10cm (14 x 4ins). Spoon the filling down the middle of each strip. Lightly dampen one long side of each strip and then bring the sides up over the filling, pinching the dough firmly together. Turn the strips over so the joins are underneath.

Pinch the ends together firmly and then loosely plaint the three strips together. Lift on to the baking sheet, tucking the ends underneath. Cover loosely and leave to rise again for 40-50 minute until doubled in size.

Drizzle the dough with the remaining oil and scatter generously with salt. Bake in the Roasting Oven on the lowest set of runners for 30 minutes until golden. Scatter with thyme sprigs and bake for a further 2-3 minutes.

To cook in a conventional oven: preheat the oven to 220°C, gas mark 7. Bake for 30 minutes.

Coffee Cake

225g(8oz) butter, softened
225g(8oz) light muscovado sugar
225g(8oz) self-raising flour
4 eggs
1½ tsp baking powder
2tbsp coffee essence

Coffee butter frosting:
225g (8oz) icing sugar
100g (4oz) butter, softened
1tbsp coffee essence
1-2tbsp milk


whole walnuts to decorate
   

Grease and base line two 20cm (8in) sandwich tins.

Put all the ingredients into a large mixing bowl and beat together until light and creamy in colour.

Divide the mixture between the two tins.

2 oven Aga:  bake on the grid shelf on the floor of the Roasting Oven with the cold plain shelf above for approximately 25 minutes.

3 and 4 oven Aga:  bake on the grid shelf in the middle of the Baking Oven for approximately 20-25 minutes.  It may be necessary to swap the tins around after 20 minutes for the last 5 minutes.

The cakes are cooked when they are firm to the touch and begin to come away from the sides of the tin.  Turn out on to a wire rack to cool.

Coffee butter frosting:  sift the icing sugar into a bowl and add the butter and coffee essence.  Beat together until creamy, adding the milk if necessary to soften the mixture.

When the cakes are cool, spread half the butter frosting on the base of one, place the other cake on top and then spread the remaining frosting on the top. Decorate with walnut halves.

To cook in a conventional oven: cook at 180°C, gas mark 5 for approximately 25 minutes.