October 31, 2020
October 11, 2020
It depends on your perspective I suppose!!
This was an excellent cake, just the right amount of moistness and spice. The drizzled warmed golden syrup on top is a trick I might try on other cakes. Our visitors loved it, had second helpings and jumped at the offer of a slice to take home. Mind you, they thought it could stand more spice and suggested adding some ginger. Judge for yourself if you make it. I was concerned that I had sprinkled too much ground cinnamon over the cake before drizzling the icing on top, and that it might taste a bit "soapy", but in fact it was just right.
It's one of the few cakes I have made that have been gone in less than 24 hours. Here's my adaptation of it.
For the cake
1 dessert apple (or eating apple as my mum used to say!)
180g spreadable butter (I used Country Life Spreadable)
180g soft dark brown sugar
200g self raising flour
1 tsp ground cinnamon
3 tblsp golden syrup
For the topping
3 tblsp golden syrup
1-2 tsp ground cinnamon
4 tblsp icing sugar
1 tsp preboiled water (you could use lemon juice)
Grease and line the base of a 23cm round springform cake tin. Preheat the oven to 180C / 160 fan.
Peel the apple, cut out the core and chop into 1cm dice. Put the chopped apple into a small bowl and cover with cold water. This will prevent the apple from going brown. Set aside.
Put the butter and sugar into a large bowl and beat with an electric hand mixer until lighter and fluffy. Add the eggs, one at a time, along with a little of the flour and beat in.
Fold in the flour and cinnamon, mixing until well combined.
Drain the apple and tip onto a tray lined with baking paper. Place another sheet of paper on top and pat the apple pieces dry. Add to the mixture with the golden syrup and stir well to combine.
Tip the mixture into the tin and level the top. Bake for 30-35 minutes until golden brown and done.
While the cake is cooking, put the 3 tblsp golden syrup for the topping into a small saucepan and heat gently until melted and very runny.
When the cake is done, remove from the oven and prick all over with a skewer. Pour on the melted golden syrup and brush over with a pastry brush.
Cool in the tin for about 10 minutes before turning out onto a wire rack.
When completely cool, dust with ground cinnamon.
Make a water icing using the icing sugar (sieved) and water (or lemon juice) and drizzle it decoratively over the cake.
Cuts into 10-12 slices.
October 5, 2020
October 1, 2020
When I cleared our fridge in France I brought back to the UK three packs of ready made pastry. They were "pâte brisée", or plain shortcrust pastry. I had bought them to bake something savoury for an event but in the end made a cake instead. They still had several days left on them before the use by date but they needed using up.
The chicken, mushroom and potato elements were leftover from the previous evening's dinner, a sort of fricasee that Nick created and served with lovely new potatoes. I just added the leek and a pack of smoked lardons, also from France.
With another pack of pastry I made a bacon, caramelised onion chutney, spinach and cheddar quiche using this method here.
The lardons were in a twin pack so this used the second half. We had it with homemade coleslaw using this recipe here. (Also with baked beans - but nobody's perfect!!)