** 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

~

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!

Ingredients:

- 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!