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
225g SR flour
50g ground hazelnuts
25g brown sugar
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.
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!
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. 😉
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.
This is a recipe post I’ve had in my folder for some time now… the cold weather this week reminded me of it. A great dessert for a cold night!
Aren’t the Tate and Lyle tins of Golden Syrup stylish?!
Since I’m the only one who likes treacle tart in our house (well, the dogs haven’t been given the chance to test it anyway!) I decided to add some cardamom as well as the traditional ginger…. divine! Otherwise this is the pure and simple traditional English recipe.
Make the pastry first: rub the vegan butter into the flour until fine and crumbly. Stir in a little cold water – just enough to bring the dough together. Roll out and press into a greased flan dish. Prick the base all over with a fork. Chill for 30 minutes. Preheat oven to 180°C. Bake the pastry case blind for about 5 – 10 minutes.
Meanwhile warm the golden syrup in a pan and add the spices, lemon juice and breadcrumbs. Stir well. Pour the mixture into the prepared flan case and bake for 20-25 minutes. Delicious with cream, crème fraîche or custard!
My neighbours have been so very generous again this year – lots and lots of plums from one, and bucketfuls of apples and a huge basket of peaches from another. Several days were spent preserving, chopping and processing the fruit, but oh so worthwhile! I’ve frozen some apple sauce and plums for baking in the winter, but also made plum and vanilla jam and peach and vanilla jam, apple strudel, apple compote (till it came out of our ears!), plum tart, apple turnovers, German pancakes with apple sauce…. you get the idea!
Today I’m sharing with you one of the most successful uses for apples I found – Apple and Spice Muffins with a crunchy walnut topping. They were so light and fluffy and full of flavour and will be made again very soon.
Apple and Spice Muffins
Preheat your oven to 190°C (375°F) and prepare 12 muffin cases.
In one bowl, sift together the following ingredients:
200g (1 3/5 cups) SR flour
50g (1/2 cup) ground almonds
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
115g (1/2 cup) sugar
1/2 tsp cardamom
1 tsp cinnamon
1/2 tsp allspice
In a second bowl mix these ingredients:
175g (1 cup) apple, finely chopped
150ml (2/3 cup) milk
90ml (6 tbsps) vegetable oil (I used sunflower)
1 tsp vanilla extract
Add the wet to the dry ingredients and fold in. Divide between the muffin cases.
3 tbsps brown sugar
pinch of cinnamon
40g (1/4 cup) walnuts, chopped
Mix the topping and sprinkle over the muffins. Then bake for about 20 minutes, until golden brown and firm to the touch…. make sure the walnuts don’t burn. If they look very dark turn the oven down a bit.
These taste of autumn, and stay really moist for a couple of days too. I loved the topping!
I opened my front door one day last week to find a large bag of plums from our neighbours. 😀
After umming and aahing for a day or so I decided to make the traditional Bavarian tart which uses a simple yeast dough as the base. The plums are quartered and set out on top of the dough like roof tiles. Sugar is only added after baking.
The first one of the year is always the best, with slightly firmer and tart plums more suitable than the later juicier ones – delicious!
Zwetschgendatschi (Plum Tart)
375g (3 cups) flour (reserve a little for the work surface for kneading)
1/2 tsp salt
5 tbsps sunflower oil (or similar)
1 packet instant yeast
4 tbsps sugar
1 tbsp vanilla sugar OR 1 tsp vanilla essence
175ml (3/4 cup) lukewarm almond milk
Mix all these ingredients together and knead well on a floured surface for five minutes. Cover and leave to rest for at least 30 minutes.
5-6 tbsps dried breadcrumbs
1.5kg (a generous 3 lbs) plums/damsons
2-3 tbsps sugar mixed with 1/2 tsp cinnamon
Meanwhile prepare the fruit – remove the stones and quarter the plums. Preheat the oven to 200°C.
Now roll out the dough and press into a large greased baking tray (about 30 x 40 cm). Make a slight rim around the edges to stop juice overflowing. Prick with a fork a few times, sprinkle over the breadcrumbs evenly (these help stop the juice seeping into the dough), and leave to rest again for 10 minutes. Then place the plums on the dough – very close together, “sitting up”, in rows as in the picture below.
You can see these were everso slightly green still – just right!
Bake for about 25 minutes. Remove from the oven and sprinkle with the cinnamon sugar.
The house will smell wonderful while it’s baking!
Serve with whipped vegan cream. It tastes good warm and cold too. You can also put more sugar on the table for those who don’t like it too sharp!
Last year I made nectarine jam for the first time, adding apple and lemon verbena. It was really tasty, but this year my lemon verbena has not put on so much growth and after making my lemon verbena liqueur and saving some to dry for tea in winter, I was worried there wouldn’t be enough. So this year, instead of lemon verbena, I used some more of that precious jar of stem ginger my sister sent me. The result: delightful! But is it jam, or marmalade?….
Nectarine, Apple and Ginger Jam
1kg (2 lbs) prepared fruit – I used 2 apples, cored, peeled and finely chopped, and the rest nectarines, stones removed and chopped into small pieces
Put everything except the stem ginger pieces into a large preserving pan and leave to macerate for at least 2 hours, or even overnight. Put a plate in the fridge for your gelling test.
Boil up the jam for a good 10 minutes. Remove from the heat and mash with a potato masher when cool enough. (Be careful – hot jam burns!) Add the chopped ginger and return to the heat. Boil for a further 5 minutes. Now you can do your gelling test – drop a little jam onto your cold plate. If it’s ready it should gel within 30 seconds… if not, boil up again for a further 5 minutes, repeat the test.
Using a funnel, pour into your sterilized jam jars, right to the brim, and seal. Turn them upside down to create a vacuum. Leave to cool. After a couple of hours you can turn them right way up again, but leave the jam for another few hours until completely cold before moving again.
This is perfect for toast, which makes me wonder if that is how I should define the difference… jam for bread and marmalade for toast. I know citrus fruits are usually marmalade… but is that the difference in reality?
The blueberries have been really good this summer – fat and juicy, with a delicious aroma. So I decided to try making jam. My Man of Many Talents gave it 9 out of 10 points…. the last point being detracted because he thinks my Strawberry Jam is better! 😀
Blueberry and Vanilla Jam
1kg (2 lbs) fresh blueberries
500g (1 lb) preserving sugar (extra high pectin, called 2:1 here in Germany)
1 cup water
Juice of 1 lemon
1 vanilla pod
Mix the blueberries and sugar and 1 cup of water and leave to macerate for a couple of hours, or even overnight. Add the lemon juice, vanilla seeds AND the vanilla pod. (You can remove it right at the end).
In a very large pot, bring to the boil. Then cook on a rolling boil for at least 5 minutes, stirring now and then. Mine set very quickly, but you may need to cook it for longer. Do the gelling test by putting a spoonful on a very cold plate (from the fridge) and if it sets straight away it’s done. Otherwise cook a little longer and repeat the test until it’s gelled nicely.
Remove the vanilla pod. Pour into sterilized jars – using a jam funnel – right to the brim. Seal and turn upside down to create a vacuum. After a couple of hours you can turn them right way up again and leave to cool completely.