Beautiful apples and pears from our garden.
Incase you have lots of apples, try this cake recipe Apples Apple and Almond Cake with Cinnamon. It is delicious. I’ve made some adjustments though: bake at 160C for about 2 hours or more, checking if it is cooked by inserting a skewer into the centre. This prevents the top from burning but gives you a lovely moist yet cooked sponge.
If you like baking cakes, bread, desserts etc. then take a look at my baking blog:
Today I posted a Double-Chocolate Muffin recipe. There are lots of others to try, like naan, homemade pasta, crusty Swansea loaf, vegetarian burgers, Irish cream cheesecake… Take a look by just clicking on the link above…
It is a universal fact that cheese and courgette go well together. Well, it is a universal fact concerning this blog.
I had the crazy but actually good idea of jazzing up the ordinary cheese on toast – what about adding courgette too?
I was a little bit hesitant, seeing as I was going to be eating it, but it was actually good. I had no need to fear, and I survived it!
It made a change to just simple cheese and bread and is another way of using up a courgette if you are having a glut.
Courgette and Cheese on Toast
-2 slices of bread of choice -200g cheddar cheese (or enough for 2 people) -1 medium sized courgette
- Preheat the grill to a high temperature. Place the two slices of bread underneath it and toast 1 side.
- Slice or grate the cheese. Cut the courgette lengthways in half. Cut each strip in half again and cut the lengths into cubes, 1/2 a courgette per person.
- On the side of the bread that has not been toasted, spread the cheese over the surface. Spread the cubes of courgette over the top of the cheese.
- Place the bread back under the grill and toast until the cheese is bubbling and melted. Serve with a side salad.
This is another recipe from my River Cottage veg cookery course. For anyone who ever has any gluts of courgettes, this is a simple and delicious cake to try. You cannot tell that there is any vegetable in there at all!
Courgette and Sultana Cake
– 2 large eggs, separated -100g demerara sugar – 100g finely grated raw courgette (1 small-medium sized) – Finely grated zest of 1 lemon – 50g sultanas – 50g ground almonds – 100g self-raising flour – 1 teaspoon ground cinnamon
- Preheat the oven to 170°C. Lightly grease a loaf tin, about 20 x 10cm, and line with baking parchment.
- In a large, clean bowl, beat the egg whites until they hold soft peaks using an electric whisk.
- Using an electric whisk again, beat the sugar and egg yolks together for 2–3 minutes in a separate bowl until pale and creamy. Lightly stir in the grated courgette, lemon zest, sultanas and ground almonds. Add the flour and the cinnamon over the mixture and then fold them in, using a large metal spoon.
- Stir a heaped tablespoonful of the egg white into the cake mixture to loosen it a little, then fold in the rest as lightly as you can.
- Tip the mixture into the prepared loaf tin and gently level the surface. Bake for about 1/2 hour, or until a skewer inserted into the centre comes out clean.
- Leave to cool in the tin for 10 minutes and then transfer to a wire rack to cool completely before slicing.
- Store in an airtight container for three days.
Raspberry Curd Cake
All of our raspberries are harvested and frozen for this summer’s season. I am using them to make lots of jam, but not only am I trying to make room in the freezer again for the runner beans (oh dear) but I am trying to use up the eggs of our many chickens and ducks that are laying non-stop.
My mum showed me this great idea – raspberry curd.
I thought of an equally good idea – raspberry curd cake.
I’ve already been making my lemon curd cake for a few years now, so why not try raspberry curd instead? Uses up raspberry and eggs, perfect!
Well, the curd was a little runny and when I created my cake mix, it looked bubblegum pink. This kind of frightened me a bit. It looked alright once cooked. When I cut a slice, it was very pink. I carefully tried a bit, with extra curd as a sauce, and wow, I actually thought it was alright! To me, it was better than the lemon curd cake, despite being pink!
If anyones curious to try it, the recipe is below. Have fun!
– 4 egg yolks – 250g sugar – 200g butter – Zest and juice of 2 small lemons – 210g raspberries
- In a pan, whisk together the yolks and sugar until combined.
- Mix in the butter and lemons. Over a low flame, whisk the mixture, as if you are making custard, until it has thickened. This may take some time.
- Remove from the heat and stir in the raspberries so that they breakdown and the mixture becomes pink coloured.
- Leave it to cool completely before using it in the cake (below), spreading it on bread, or storing it in preserved jars in the fridge for up to a month.
Raspberry Curd Cake
– 75g butter – 150g sugar – 2 eggs – 150g self-raising flour – 1 tsp baking powder – 4 tbsp raspberry curd
- Preheat the oven to 180C. Line a 1kg loaf tin with baking paper.
- Beat the butter and the sugar together in a bowl until creamy.
- Mix in the eggs, followed by the flour and baking powder.
- Finally, mix in the curd until thoroughly combined.
- Scrape the contents of the bowl into the prepared tin. Bake in the oven for 1 hour. Test to see in the cake is cooked by inserting a skewer into the centre. If it comes out clean, it is done.
- Leave the cake to cool in the tin before transferring it to a wire rack.
- Serve the cake in slices with more of the curd spread on top. Store in an airtight container for three days.
It is Mother’s Day tomorrow and even though I am not at home right now and unable to make one of the greatest people in my life a special cake, give her a hug and a bouquet of primroses from the garden and I can’t spend the day with her, I offer you the link to my baking blog to inspire everyone to roll up their sleeves and get baking for the perfect, homemade gift for their mum. Top the baked item with edible primroses from the garden, the perfect spring celebration!
Flowers for the buzzy bees – link to edible flowers post for future cake decorating ideas