APPLE AND ALMOND CAKE WITH TOFFEE SAUCE

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The autumn is suddenly upon us – there is a chilly bite to the evening air and morning dewy grass dampens my sandal strewn feet – yes, I am still wearing sandals as a last ditch attempt to hang onto summer. Not that it was a good one in England this year, but we did have a few sunny days – just not enough of them. But autumn comes with its own beauty and charm – leaves fluttering to the ground creating a carpet of gold, red and orange; branches laden with jewel-like berries; fires dancing in the log burner; and the final flourish of apples falling from the trees in the orchard. Either ready to eat, pummel into juice or cook with – or all of them!

There are so many wonderful delights to be made with apples: crumble, pies, tarts, chutneys, sauces and cakes. Cakes I will come to in a moment but first I want to tell you about what we sometimes do with our bumper crops – press them! Apples for pressing to make our own apple juice, cider and wine. And we have our own hand made juicer, not made by me, oh, of course not, but by the practical one of the house – my man! But before getting to the juicy bit we have to spend a little time sorting through the apples that the no so little ones anymore collect for us over the weeks.

We then remove any bad ones and cut away bits that are not required and then they are washed in an old bath tub before being tipped, a few at a time into the pulper, and then into another machine and out comes the juice, faster than Niagara Falls. This then has to go through a process of sterilization, separation, decanting, brewing, fermenting and storage. I will save the details of all of this for another time – my better half would normally do this, so I have a little learning to go through myself before I can share the detailed process with you.

My forte is the creation and baking – using a few stolen apples from the orchard – of a moist and sweet cake drizzled with a golden sauce.

Apple and Almond Cake with Toffee Sauce

You will need for the cake:

• 20cm (8″) base lined cake tin
• 225g (8oz) softened butter
• 250g (9oz) caster sugar
• 125g (4oz) self raising flour
• 75g (3oz) ground almonds
• 1tsp almond essence
• 3 large eggs
• 2 eating apples of your choice, peeled, cored and sliced
• 1tbsp Demerara sugar

For the toffee sauce you will need:

• 200ml (7floz) double cream
• 50g (2oz) dark Muscovado sugar
• 50g (2oz) light brown soft sugar
• 25g (1oz) butter

To make the cake pre-heat the oven to 180 degrees C (160 degrees C fan oven) mark 4. Then put all the cake ingredients into a large bowl and with an electric mixer combine thoroughly until pale and creamy.

Spoon the mixture into the pre-pared cake tin, level and bake in the pre-heated oven for 20mins.Remove from the oven and quickly, but carefully, press the apple slices onto the top of the part baked cake so that they sink slightly. Sprinkle over the Demerara sugar.

Return to the oven and finish baking for approximately45-50mins, or until an inserted skewer comes out clean. Leave the cake to cool in the tin for about 10mins. Remove from the tin and cool on a wire rack.

This cake can be eaten entirely on its own and it is just as delicious without the the sauce, but if you want a little decadence continue with the sauce and here is how you make it. Simply take all the ingredients for the toffee sauce and place them in a small saucepan. On a gentle heat melt all the ingredients and then simmer for approximately 5 mins until slightly thickened. Cool slightly.

Then all that is left is to drizzle a little around the entire cake, slice, pour and serve. The cake and the sauce is great warm or cold and for a little further indulgence try  the duo with vanilla ice cream or a dollop of clotted cream.

Who says that the short days, longer nights and cooler air cannot bring happiness?! I am about to sit down in front of the comforting glow of our wood burning stove with a plate of warm cake and sauce – I am very happy!

Apple pedestal in acrylic by Diane

Diane x

BLUEBERRY CUPCAKES WITH WHITE CHOCOLATE CREAM SWIRLS

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With it being a busy week ahead – as I have already mentioned it is the Fowey Royal Regatta – I wanted to make something sweet for a quick energy burst, but also something easy to make and pack into tins to take to the various great events that the week offers. And with some blueberries already in the fridge and cupcake lovers in the house, blueberry cupcakes sprang to mind with a luxurious topping of white chocolate butter cream to satisfy the party-time spirit. There is no slicing with cupcakes too; so, simply grab, peel back the wrapper and party!

For the cake you will need:

• 12 cup muffin tin and 12 muffin cases
• 225g (8oz) caster sugar
• 225g (8oz) butter, softened
• 225g (8oz) self raising flour
• 4 large eggs, whisked
• 1tsp baking powder
• 1tsp vanilla essence
• approx. 100g (4oz) blueberries, washed and drained

Pre-heat the oven to 180°C (fan 160°C) mark 4.

Place one muffin case into each of the muffin tin holes and set aside.

In a large bowl whisk together the sugar, butter, flour, eggs, baking powder and essence with an electric mixer. (If you are doing it by hand then beat the sugar and butter together until light, then beat in the eggs a little at a time. When all the eggs have been used, stir in the flour, baking powder and essence.) Finally, stir in most of the blueberries, retaining a few for decoration.  Divide the mixture between the muffin cases. Place in the pre-heated oven and bake for approx. 20-25 minutes until the cakes are springy to the touch and an inserted skewer comes out clean. It is most likely that the blueberries will sink to the bottom of the cakes – this is fine and creates a lovely jammy base. Set aside to cool.

For the indulgent white chocolate butter cream:

• 275g (10oz) icing sugar
• 125g (5oz) softened butter
• 100g (4oz) white chocolate
• approx. 2 tbsp. double cream
• a few reserved blueberries

Break the white chocolate into chunks into a heat proof bowl. Place this over a saucepan of gently simmering water until the chocolate has melted. Remove from the heat and allow to cool slightly. In the meantime, in another bowl beat together the butter and icing sugar until thoroughly mixed and soft. Add the cream and melted white chocolate and mix until a soft butter cream. Spoon this mixture into a piping bag or tube and with a smooth edged nozzle pipe swirls on top of the cakes. Top each with a blueberry and serve, or pack and take to your special event or day out – happy eating!

Serves 12

They are best eaten within 3-4 days, if they last that long!

I may not get the chance to write again this week as the Regatta not only keeps us busy with social activities but it is the busiest week of the year on our campsite. But I will catch up with you as soon as I can when the excitement all calms.

Blueberry cupcakes with white chocolate cream swirls – great for all occasions!

Diane x

FRUITY BLONDIES ~ GOOD ENOUGH TO EAT

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A Blondie is just like a Brownie, but with white chocolate instead of dark which makes for a paler and slightly cakier bake. I used to make them with nuts, but not having any nuts one day I decided to use some dried fruit and to my surprise everyone loved them so much more than the nuttier ones – I have continued to make them with fruit ever since. And for a recent visit to Culdrose Air Day I made some with a dried tropical fruit mix instead. As everyone asked for more I have assumed they approved. This bake cuts into chunks well and stacks and packs easily into boxes and tins for safe transit. Blondies can be eaten as a cake, a treat or dressed up for a tasty pudding. My eldest daughter, and custard lover of the family, enjoys them all the more in a pool of warm custard sauce. So versatile….so delicious!

You will need:

• a 17x27cm (7×11″) baking tin, lined with baking paper
• 100g (3.5oz) butter, chopped
• 300g (10oz) white chocolate, broken into chunks
• 120g (4oz) soft light brown sugar
• 1tsp vanilla essence
• 200g (7oz) self raising flour
• 3 large eggs
• 100g (3.5oz) extra white chocolate, chopped into small pieces (or white chocolate chips)
• approx. 100g (3.50z) dried fruit mix to taste (standard mix or tropical)
• approx. 2tbsp Demerara sugar

Pre-heat the oven to 180°C (fan oven 160°C) Gas Mark 3.

Place the white chocolate chunks and butter into a glass bowl and place over a saucepan of gently simmering water. Do not allow the water to touch the bowl as the chocolate will burn. Stir occasionally until the butter and chocolate have melted and can be stirred to make a well blended sauce.

Meanwhile put the sugar, vanilla, flour and eggs into a large mixing bowl and with an electric mixer whisk until all the ingredients are combined. (You can do this by hand with the creaming method.) Then stir in the chocolate sauce.

When well blended stir through the chocolate pieces and dried fruit to your taste – any combination will work.

Spoon the mixture into the pre-prepared tin. Level and bake in the pre-heated oven for approximately 35-40 minutes. The cake should be slightly spongy when pressed. If you prefer a gooey texture cook for the allotted time or if you prefer a more cakey finish cook for a further 5-10 minutes. Remove from the oven and leave in the tin. Immediately sprinkle over the Demerara sugar so that it adheres to the warm sponge. Allow to cool in the tin.

When cold remove from the tin and slice into whatever size pieces you prefer.

Makes approximately 16 portions.

Blondies keep really well in an air tight tin and can be frozen – so they can be made well in advance of serving. Great on their own or with pouring cream, whipped cream, plain yoghurt, clotted cream, ice cream and, of course, the favourite pudding alternative – custard.

Fruity blondies enjoyed by blondes….and brunettes….and all shades!

We were all blonde – once!

Diane x

PINEAPPLE AND WALNUT UPSIDE CAKE WITH COCONUT ICE CREAM

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I roasted a ham the other day and my darling man does like a slice or two of pineapple with it, the  girls and I don’t. At the time I did not have a juicy fresh one, but I did have a tin of pineapple slices in juice. In juice is fine but I would advise against using pineapple from a tin if in sugary syrup. So I opened the tin and dressed some of the slices of ham with rings of pineapple and I had one happy boy! But what to do with the rest of the fruit as there were several spare slices? There was not too much contemplating. With the sun shining and holidays being dreamt of – and having had cocktails at a friend’s recent birthday party – I thought of pina coladas. A refreshingly naughty drink that belies its gem that is so cleverly disguised with pineapple juice and coconut – I had my solution. It had been a long time since I made an upside down cake and as pineapple works just as well as apple I thought why not! And as pineapple and coconut are so tasty together in pina coladas I thought they should surely complement each other as a dessert and my coconut ice cream was born. All I needed was the cocktail umbrellas and a few hungry friends!

Pineapple Upside Down Cake recipe as I promised in my previous blog.

For the cake:

• I used a 28cm x 18cm (11×7″) cake tin
• approx. 25-50g (1-2oz) very soft butter and 2-3tbsp golden granulated sugar
• 8 pineapple rings
• 8 whole walnuts
• 225g (8oz) softened butter
• 225g (8oz) caster sugar
• 225g (8oz) self raising flour
• 1tsp baking powder
• 4 large eggs
• 1tsp vanilla essence

Preheat the oven to 180°C (160°C fan oven) mark 4

Spread the very soft butter to cover the base of the tin. Sprinkle over the granulated sugar to coat. Arrange the pineapple slices in two symmetrical rows and place a walnut in the centre of each ring and use the spare to decorate in between the slices. You could use glace cherries instead – if you prefer – for a more authentic pina colada taste, but I like the crunch of the walnuts which I think work so well with the sweetness of the pineapple and vanilla sponge of the cake.

In a large bowl mix the butter, caster sugar, flour, baking powder, eggs and vanilla essence together, either with an electric mixer or by hand (with the creaming method of butter and sugar together first, beating in the eggs bit by bit and then folding in the dry ingredients and essence). Spoon the well blended cake mixture over the fruit and nuts, level and bake in the pre heated oven for approximately 30-40 minutes until spongy to the touch and an inserted  skewer is retrieved clean. Leave in the tin to cool for 15 minutes and then turn out onto a wire rack to cool completely. This can be served immediately as a slice of cake on its own or with a dollop of cream.

For the creamy coconut ice cream:

• 225ml (8floz) coconut milk
• 50g (2oz) caster  sugar
• 225ml (8floz) double cream
• 1tsp vanilla essence

In a saucepan warm the coconut milk and caster sugar together just until the sugar has dissolved. Remove from the heat and cool. Then stir in the cream and vanilla essence. Pour this into an ice cream maker, if you have one, and churn until thick and creamy – my ice cream maker always lets me know when it is ready! Put this into a bowl to serve immediately – similar to that of a soft scoop – or spoon it into a container and freeze. Remember that, like all home made ice creams, you need to take it out of the freezer about 20 minutes before you need to serve it, otherwise you may need a very strong scoop.

No worries if you do not have an ice cream maker – it can all be done by hand – just a little more time and muscle needed. While the coconut milk and sugar sauce is cooling whip the cream and essence together to form a soft, not firm, consistency. Fold in the cooled coconut and dissolved sugar and pour into a freezer proof container, then pop it into the freezer. When it starts to freeze around the edges (approx.1hour) remove it from the freezer and place the ice cream into a bowl. Beat it with a fork to break down the crystals. Put back into the container and freezer. Repeat this a couple of more times until creamy and fluffy, to your liking.

When serving this as a dessert or special treat slice into portions and serve with a large scoop of coconut ice cream and drizzle some pouring cream over. Decorate with some cocktail umbrellas, if you have any to hand. For a little grown up indulgence I see no reason why you should not spoon a little white rum over the cake to taste and have that true pina colada experience. Close your eyes and dream of glorious holidays in the sun!

Serves up to 12 (depending on whole or half pineapple portions)

If you find yourself with some coconut milk spare – a tin of coconut milk contains more than 225ml – then make another batch of ice cream or one big one. If making a second batch add an extra flavouring such as a drop of white rum and some chopped up pieces of pineapple and you will have pina colada ice cream for grown-ups. I think I will be making this one again very soon going by the happy adult smiles.

Ice cream and cake are enjoyable where ever you are – in the garden, at the kitchen table or on holiday – there are always happy faces to be seen!

Diane x

STRAWBERRY ART

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I was so inspired by all the strawberries that have surrounded me recently that I felt the urge to paint something relating to strawberries: the form, the colour, the joy they bring. Sadly, not much joy for me, not to eat anyway. Back in the days before marriage and children, before serious education and a career, I worked on a strawberry farm in the county of Shropshire. There I weighed the pickers’ strawberries, and all those fruits that were not quite so perfect or those that over split the punnets ended up in my mouth. You see; I love strawberries and for some unbeknown reason to me I became allergic to them. Apparently, so a kind pharmacist informed my father, I had over dosed; yes, I had over dosed on strawberries. It is a common problem,  so I have read many times, yet I am the only person I know and have ever known to have the condition. Not being medically or scientifically inclined, I am more the arty type, I  have learnt that the allergic reaction is something to do with the proteins that are in this most wonderful fruit. The proteins that ripen it, giving the fruit its captivating red colour and making it look enticingly delicious; but is so poisonous to me. Having children made matters a little complicated in my strawberry-banned world as they love them. Before my daughters arrived I was able to avoid strawberries, but now I buy them every week and almost every day I wash them and serve them as an after school fruit bowl snack. And every day I drool over them, just dreaming of those long lost days of strawberry pleasure. Friends and colleagues have frequently served strawberries and I have to politely decline. This always results in a long conversation about how irregular it all is and what happens to me if a do eat the forbidden red fruit. My reaction to the fruit is more discomfort then severe. A red, itchy rash appears across my jaw line, neck, up my arms and across my back, and I feel nauseous with a pounding head. They make me feel exhausted and sleepy. Handling strawberries is fine, but a big bowl of strawberries and cream results in a very unwell me.To help me understand my allergy I decided to do a bit of research and actually discovered that there are quite a lot of people like me; and that, in its severest form, strawberries can kill, but I have never heard of anyone succumbing to a strawberry. Putting my ailment aside, strawberries are packed full of goodness that help to decrease the possibility of heart disease, they have anti-inflammatory properties that reduce the risk of cancer, inflammation and hypertension and can help lower cholesterol. They are an excellent source of vitamin C and high in manganese; a nutrient that very few people know about;  but one that helps with normal bone formation and helps us to metabolise protein, carbohydrates and cholesterol. So it appears that I am missing out big time; not just that they are so delicious but in a bizarre way I am less healthy than I would be if I ate them, that is if they didn’t make me so ill if I were to eat them! For those of you who are like me and just cannot consume the heavenly fruit you’ll just have to enjoy looking at them instead.

And for those of you who can eat strawberries have you tried them dipped in chocolate? I imagine them to be delectable. Simply break some chocolate (milk, white or dark) into chunks and place them into a glass bowl which is over a saucepan of gently simmering water and leave until the chocolate has melted. Remove from the heat. Holding the strawberry stalk dip the fruit one by one into the chocolate until half to three quarters coated. Set aside on a tray lined with baking paper and allow to harden. Eat and enjoy, if you can!

For those of us who cannot eat strawberries we could try dipping other fruit into chocolate instead. I expect raspberries and dark chocolate will be divine, so tomorrow I will be off to the shops to grab some ingredients. After all, why should we be excluded from a fruity chocolate fix?

Diane x