Thursday, 11 August 2016

** peachy

some fruits all ripen at the same time
then I'm scratching around for different ways
to use them up

this recipe is adapted from a pear tart
so you could use any fruit you choose here

peach and almond tart

you will need ....

375g shortcrust pastry
4 peaches or fruits of your choice
85g softened butter
85g caster sugar
85g ground almonds
2 tablespoons plain flour
2 eggs

preheat the oven to 200c/gas 6
the line a 20cm tart tin with the pastry
cover with greaseproof and baking beans
blind bake for 15mins, remove the paper and beans
prick the base with a fork, reduce oven to 180c/gas 4
and bake for a further five minutes
to make the almond mixture ~ 
 cream the butter and sugar until light and fluffy
gradually add the eggs
tip in the almonds and flour and mix carefully
pour the mixture into the cooked pastry base
and top with sliced peaches
return the tart to the oven 
bake for 30-40 minutes until golden
summer in a slice

Friday, 2 October 2015

** instagood

when there's windfalls 
the apple recipes come out
this recipe was kindly given to me
by an Instagrammer called
Tonelinrek, after I saw a photo of her bake:
she lives in Norway 
somewhere I really must visit
all that knitting and wonderful houses
and cake!

Nordic Apple Cake

you will need ....

150g plain flour
150g caster sugar
150g butter
a teaspoon baking powder
2 eggs
sliced apples
a teaspoon ground cinnamon
a few teaspoons of demerara sugar

heat your oven to 180c/ gas 4
line & grease the bottom of a 20cm tin
mix all of the dry ingredients in a large bowl
{I also added a teaspoon of freshly ground 
cardamom because I love it}
rub in the butter until it looks like rubble
stir through the beaten eggs 
tip the dough into the prepared tin
then push the slices of apple into it
sprinkle the top with some cinnamon and demerara
then bake for 30 minutes until cooked through
Tonelinrek suggests eating it with vanilla icecream
or cream 

tusen takk

Friday, 24 July 2015

Guest Blogger: Blackberry, Almond and Saffron Cake.

Another repost from guest blogger Liberty!

What do you do when you grab the blackberries before the birds get to them? You bake a cake!
What I love about this recipe is the slight density of the sponge, it brings out the almond and saffron flavours in every bite. I would recommend to not be so generous with the almond extract if you are not the biggest lover of almonds. However, I adore the burst of flavour mixed with the blackberries that delightfully rest on top!

- 1 ½ cups all-purpose flour 
- ¼ cup almond meal
- 1 ½ teaspoons baking powder

- A pinch of crushed sea salt 
- ¾ cup (170 grams) unsalted butter, softened at room temperature
- 1 cup golden caster sugar
- 3 large eggs
- 1 teaspoon saffron threads 
- ¼ cup whole milk
- Grated zest of 1 whole lemon
- 2 teaspoons pure almond extract
- A large bowl (300 grams) blackberries

1. Preheat the oven to 180ª and line a 22cm springform cake tin with a little spot of butter and greaseproof paper.

2. Using an electric whisk, mix together the softened butter and sugar together for around 3 minutes until creamy and pale. Crack in the eggs one at a time until combined into a fluffy mix.

3. Pour the milk into a saucepan (or a microwavable bowl) and saffron threads, heat this up just until the milk starts to bubble. The saffron changes the colour of the milk into a deep saffron yellow. Set aside for a few minutes to allow to cool.

4. While the milk is cooling, finely grate the zest of a lemon along with the almond extract. Add the milk and gently mix in with a spatula. Finishing off combining these ingredients with the electric whisk, using the spatula first is a simple way to avoid any splashes while whisking.

5. Pour the dry ingredients: flour, almond, baking powder and a pinch of salt into the mixing bowl. On lowest speed whisk this altogether until a delicious cake mixture has formed.

6. Dollop the mixture into the cake tin and smooth over with a spatula. After rinsing and patting the blackberries dry, arrange neatly on top of the cake. It will be likely that they won't all fit, so try to squeeze them into any small spaces remaining. Overall, the blackberries will sink slightly into the cake, so perfection isn't key. (sob)

7. Pop the cake into the oven for 50 - 55 minutes, test the cake with a skewer making sure that the centre has cooked through. Allow to cool for a few minutes before unlatching the sides of the tin off.

Let the cake cool completely until serving with a delicious cup of Lady Grey.... Or a bowl of blueberries? I am encouraging the summer fruits!

Wednesday, 15 July 2015

Guest Blogger: Rhabarber, Amond and Orange Cake

In this post I am re-uploading a delicious recipe from my own blog. My mama and I had a delightful time creating this cake, it would be a pity not to share!

One of the things I love about summer is picking rhubarb stems from the garden, their leaves always seem to indulge the surface around them and hide the bidden beauties underneath!
With the second batch that we've picked, we decided to savour our bellies by making a light and fluffy cake for the summer. Before we made a rhubarb syrup that went down a treat with a glass of prosecco. 

- 150 grams of unsalted butter at room temperature
- 150 grams of golden caster sugar plus extra for topping
- 2 medium eggs
- 200 grams of ground almonds
- Zest of one orange
- 100 grams of self-raising flour
- 1 Teaspoon baking powder
- 300 grams of rhubarb, trimmed and cut into small skinny fingers.
- A handful of flaked almonds

1. Heat up the oven to 180º and line a 22cm springform cake tin with a little spot of butter and greaseproof paper. 

2. Weighing out the butter and the sugar, whisk together (with the power of electricity) to create a pale and fluffy creamed butter. Adding one egg at a time, whisk together until combined. Add the ground almonds and finely grate the zest of orange, followed by mixing in the flour and baking powder. Mix these floured ingredients through carefully with a spatula, to allow the air to keep hold inside the mixture!

3. Dollop half of the mixture into the baking tin, spreading it out to the edges as a flat layer. With the rhubarb pieces, place half of the rhubarb into the tin making sure they are not too close to the side. Sprinkle over a tablespoon of sugar.

4. With the remaining mixture, spoon over carefully in the tin to create the top layer. After smoothing this out to the sides, pop the remaining rhubarb on top to create a lovely decoration! Sprinkle over a final tablespoon of sugar and a generous topping of flaked almonds.

5. As the cake contains an incredible amount of rhubarb, it will take an hour to cook followed by an extra 10 - 15 minutes with a sheet of tin foil on top to stop the almonds from toasting!

Et Voila, Serve with a delightful cup of lady grey to infuse the orange scent or a doppio to balance the sweetness.

- Liberty

Saturday, 14 February 2015

♥︎♡ cake love

we don't need a special day to show 
how much we love someone
do we?
any day to eat cake is heart and belly filling!
I borrowed this tin from my friend 
when I decided to bake doughnuts 
the first batch were vanilla flavoured 
with a chocolate icing
and white chocolate sprinkle
but these beauties 
are delicately flavoured with 
rose, lemon, cardamom, saffron
and pistachio 
you can find the recipe for these
Persian Love Cakes 
with love as ever

Wednesday, 17 December 2014

❅ all is bright

this month at Cake Club 
the idea was to bake something you'd
like to trial for Christmas
this recipe was in a book owned
by my friend Cheryll
and it ticked all the boxes!
despite all the seemingly complicated steps
it's really easy to make and proper delicious
as the ladies of cake club will agree ....
they renamed this cake
sexy log! 

apple & butterscotch {sexy} log

you will need ....

for the sponge ~ 
75g caster sugar
85g self raising flour
4 large eggs separated

preheat oven to 180c/ gas 4
line and grease a swiss roll tin {25 x 38cm}
sift the flour into a bowl

in another bowl
beat the egg yolks and sugar until pale
sift the flour once more onto this mixture 
and fold in gently
beat the egg whites to stiff peaks
add a third to the yolk mixture
then gently fold in the rest
pour into the swiss roll tin
and bake for 6-8 minutes until golden
cool in the tin for 2 minutes 
then place on a rack and cover with a tea towel
for the caramel apples ~
2 apples
a small knob of butter
50g soft light brown sugar

peel & core the apples and cut into 1cm cubes
add them to a pan with the sugar and butter
cook on a high heat for 10 mins or so
until apples are slightly soft and brown
cool completely
for the butterscotch cream ~
450ml double cream
100g butter
200g soft light brown sugar
50g icing sugar

place 150ml of the cream, butter and brown sugar in a pan
bring to a boil then lower to a simmer
cook for 5-10 minutes
until thick and golden
leave to cool completely
put the remaining cream and icing sugar
in a bowl and whisk until thick
fold in the cooled butterscotch sauce

putting it together!
carefully remove the baking paper from
the sponge, either put it onto the tea towel
or cut a fresh piece of baking paper
spread a thin layer of butterscotch cream 
all over the sponge
then spoon the apples along one edge
using the tea towel or paper to help
start to roll up the log
tightly as you can
once rolled, cut a piece off at an angle
this will be a 'branch'

put the log onto a plate or board
cover it in the remaining butterscotch cream
using a fork or skewer to make bark effects!
adorn with festive pieces 
shower with icing sugar
happy holidays!

Friday, 12 September 2014

☼ seasons

when your local market or supermarket 
sells good things
it's time to find a recipe to bake
not with these huge juicy grapes 
but with figs

fig & almond torte {gluten free}

you will need ....

2 figs, thinly sliced
75g unsalted butter ~ heated in a pan, browned and cooled
150g ground almonds
80ml honey
a teaspoon ground ginger
a dash of vanilla extract
an egg yolk
flaked almonds
grease a 7" round loose bottomed tin
in a large bowl mix all the ingredients
except for figs and flaked almonds

put this mixture into the greased tin
spreading it evenly
top with the sliced figs 
sprinkle with flaked almonds
and put in the freezer for 30 minutes

preheat the oven to 150c/ gas 2
bake the torte for 25-30 minutes until golden
leave to cool completely in the tin
 delicious on it's own or with cream
recipe from London Bakes