Saturday, 31 March 2012

◦● an apple a day

there's a bit of a buzz for Scandinavian recipes 
at the moment
maybe it's the rise of Danish tv thrillers and
Swedish design classics?
I do know that this Norwegian cake is a winner!

{norwegian apple cake}

you will need ....

125g melted butter
2 eggs
2 tablespoons of milk
127g caster sugar +
3 tablespoons of vanilla sugar
{or 130g caster sugar + 1tsp vanilla extract}
125g plain flour
1 tsp baking powder
1 tsp ground cinnamon
half tsp ground cardamom
2 or 3 eating apples {I used Cox's}
a few spoons of demerara for sprinkling

preheat the oven to 180c/ gas 4
line and grease an 8inch springform cake tin
in a large bowl cream together the melted butter 
and caster sugar until light
add the eggs one at a time, mixing well
stir in vanilla extract or vanilla sugar,
cinnamon and cardamom
stir in the flour, baking powder and milk
mix gently until combined then
pour into the prepared tin
core and halve each apple then slice
and place on the top of the cake!
sprinkle with demerara and bake for 
30 ~ 35 minutes, testing for doneness

best eaten at slightly warm or room temperature
mine didn't last long enough for me to
take a photo for you!

Sunday, 18 March 2012

⧃ cherry baby

there is the scent of spring in the air
a time for fresher tastes and 
lighter cakes!

this is an old staple I have been baking for years
once you could only buy glacé cherries
those bright red e numbered jewels 
now you can buy all kinds of dried cherries 
so take your pick

cherry coconut cake

you will need ....

150g self raising flour
125g caster sugar
75g butter
1 egg
5 tablespoons of milk
100g cherries 
{I used dried sour cherries, soaked in a little hot water}
50g desiccated coconut
a pinch of salt
demerara sugar for sprinkling

preheat the oven to 180c/ gas 4
line and grease a 1lb/500g loaf tin
sift {or whisk} the flour and salt into a bowl
stir in the caster sugar
rub in the butter until the mixture looks like rubble
then stir in the cherries and coconut
beat the eggs and the milk together
add to the dry ingredients and fold gently
tip into your prepared tin and sprinkle the top
with some demerara sugar
bake for an hour/ hour + 15 minutes
testing with a skewer for doneness!
leave to cool completely before cutting
it won't last long!
{but it will keep for 4-5 days in a tin}