Peach Crumble Cake

I was actually planning on making a peach crumble the other day, but then afternoon cake for a visitor was required and this arose from the crumble plans!

I’ve been blogging for almost three years now and as I mentioned on Tuesday I have just topped 700 posts! So please help yourselves to a slice and celebrate with me, and thanks for being out there everyone! 🙂

Peach Crumble Cake

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  • 225g SR flour
  • 50g ground hazelnuts
  • 50g oats
  • 1tbsp cornflour
  • 100g sugar
  • 25g brown sugar
  • 175g butter

Grease and flour a 9-inch/23cm square cake tin. Preheat oven to 180°C/350°F.

Mix all the dry ingredients together and then rub in the butter with fingertips until nice and crumbly. Mix in about 1-2 tbsps water and put a third of the mixture in a separate bowl: this is the crumble topping. Press the rest firmly into your prepared tin. Chill both the base and the topping while you prepare the fruit filling.

For the filling:

  • approx. 700g  prepared peaches (this was 6 large ones for me), diced but not peeled
  • 1 tsp cinnamon
  • 1 tbsp cornflour
  • squeeze of lemon juice
  • 75g brown sugar

Mix the filling ingredients together and spread over the base. Sprinkle the lumpy crumble topping over the top and bake for 45 minutes or until lovely and brown on top and bubbling.

Leave to cool in the pan a little before slicing, and then allow to cool completely before removing from the pan.

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Deliciously sweet and sticky too, I’d recommend this cake with a blob of cream or ice cream. I bet it’s good served warm too!

🙂

What do YOU do with peaches?

Tuesday View (12th August)

This is my 700th post!!

I’ll be celebrating later this week with another delicious cake recipe, but in the meanwhile here’s the Tuesday view for today:

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Can you detect the yellow tinge to everything? We even saw a few orange leaves on our acer yesterday…

But on the positive side, the big heat is over. Phew. And summer is certainly here for a while yet. After all, look at this Perovskia – it’s shouting out summer!

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I really love it, although it is starting to spread in the wrong direction. Does anyone know if you can take cuttings, like with lavender? This side of the rockery is pretty well established now, but the other side (beyond the pink rose at the top of the first picture) is very dry with poor shallow soil and lots of stones, so I should like some Perovskia to settle in on that side too.

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A final picture for today: I never thought I’d learn to love this Achillea, but next to the rose, mint and Linaria this is a favourite at the moment (after the Perovskia of course!)

Achillea

Which plant is giving you the most pleasure in your garden right now?

In a Vase on Monday: A Summer Breeze

My flowers for this week’s Vase on Monday were leisurely collected on Sunday afternoon – a lovely, breezy  summer’s day – possibly the last really hot day of the summer. A thunder storm with heavy rain was forecast for last night… no damage done thank goodness, and I hope those of you in the UK and France can say the same as the remains of ex-hurricane Bertha sweep across Europe.

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I just couldn’t resist cutting some more Anemones for my vase this week as they lasted so well last time, as did the Golden Rod and Achillea (still looking good!).

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I don’t think I have ever noticed the “rim” around the edge of the petals before.

The Japanese Anemones and the Perovskia are really the only plants that run the risk of being flattened by wind and rain, so with the forecasts yesterday threatening the worst I cut some Perovskia too. (It’s looking a bit squashed today, but will hopefully stand up again when it dries!) The Scabiosa ochroleuca looked so pretty in front of the Perovskia, where it had cleverly seeded itself, so some of that went in too.

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And Succisella inflexa ‘Frosted Pearls’ added some airiness. This is a great plant for dry ground, but can be invasive if given the right conditions! I love its little pearly globes in the rockery, attracting even more bees.

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The deep reddish pink in the vase comes from the Centranthus ruber (Red Valerian) and a single sprig of Persicaria amplexicaulis ‘Firetail’… I believe this is also known as Red Bistort.

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 A few grasses (unidentified!) for the finishing touch, and placed on the hearth I felt it looked – dare I say it – like the beginnings of autumn! Late summer in any case.

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Take a look at “Rambling in the Garden“, where other vases are linked in for Cathy’s meme “In a Vase on Monday”. It has grown extremely popular and we all seem to be addicted, so do join in if you can!

Blueberry Buttermilk Cake

It’s been too hot and humid for cooking or baking recently, but then last week we had a couple of cooler days as a breather, AND a visitor was expected, so I made one of my favourite cakes… blueberry and cardamom with buttermilk. 😉

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I made this one pictured with double quantities as a small Bundt cake, and have even tripled the recipe for a large/standard Bundt cake that I took to a party, but here’s the recipe for the smaller version, using a small 9-inch/23cm square cake tin.

BLUEBERRY CARDAMOM BUTTERMILK CAKE

  • 1/2 cup (60g) plain flour and 1/2 cup (60g) SR flour
  • 1/4 tsp baking powder and 1/4 tsp baking soda
  • 1 1/2 tsps cardamom
  • 1/2 stick (55g) softened butter
  • 2/3 (130g) cup sugar + a 1 tbsp vanilla sugar
  • 1 large egg
  • 1/2 (120ml) cup buttermilk
  • 1 cup blueberries (fresh or frozen)

Preheat oven to 200°C/400°F. Grease and flour a 9-inch (23cm) cake pan.

Mix together the flour, baking soda, baking powder, cardamom and salt. In a larger bowl, cream together the butter and sugar and vanilla sugar until fluffy. Add egg and beat well.
In three batches, add the flour, alternating with the buttermilk. Fold in gently until just combined. Stir in all but a few blueberries. Pour the batter into the cake pan. Scatter the remaining blueberries on top (and extra vanilla sugar if you like!).
Bake for about 20 minutes or until a toothpick inserted comes out clean.

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Enjoy blueberry season while it lasts!

Tuesday View (5th August)

Here is the view today – a lovely sunny summer’s day, with a light breeze and much less humid than it has been the past week…

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The Perovskia is spreading its wings as you can see below, and sending up shoots nearby, while the red rose bush is bursting with new buds again. The creamy white Scabiosa ochroleuca and the pearly Succisella inflexa in the foreground add a little more airiness to the overall effect.

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I got really excited today when I spotted a huge caterpillar on my Fennel… yes, the Swallowtail caterpillar! This makes up for not seeing the butterfly this year yet!

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About 6cm long and as thick as my little finger. Isn’t it pretty? I shall be watching it carefully…

Have you seen any big caterpillars this summer?