Apricot & Peach Pudding Delight

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Ingredients:

The Filling:

  • Ripe fruit: either peaches, apricots or both, halved or quartered
  • ½ cup / 120g brown sugar { reduced amount by half, so can be doubled }
  • 1 tsp cinnamon
  • ½ tsp mixed spice
  • ¼ tsp nutmeg

The batter:

  • ½ cup / 115g melted butter
  • 1 cup (= 170g on my digi scales) self raising flour
  • ½ cup / 120g sugar {reduced by half again}
  • 1 tsp baking powder
  • 1 tsp ground vanilla powder
  • 1 pinch of salt
  • ²/³ cup / 160ml milk, at room temperature
  • 1 egg, at room temperature

Preparation:

Filling:

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  • Mixed it all in, gently and set aside

Batter:

  • Pour the butter in your chosen tin, mine was rectangular 7 x 10″ // 18 x 25cm

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  • Mix together flour, sugar, baking powder, vanilla and salt
  • Stir in the milk and egg

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  • Pour gently and evenly over the melted butter , NO mixing
  • Strain slightly the fruit filling (keep the juices for later) and spread over the batter, NO mixing

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  • Bake in a preheated oven at 350°F/180°C/160°fan/ Gas 4 for 35-45mn, until batter comes to the top and golden brown

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  • Leave to cool slightlyand serve warm: on its own, with a sprinkle of the fruit juices, cream or ice cream
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My Apple tart

This is my boys favourite tart: it just goes in one sitting AND it’s very easy to make….

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Ingredients:

Sweet Shortcrust Pastry:

  • 250g flour
  • 160g cold butter, diced
  • 50ml milk, at room temperature
  • 3g salt
  • 15g vanilla sugar
  • 1 egg yolk

The Filling:

  • Apples, thinly sliced
  • Lemon juice
  • Cinnamon
  • Jam, any

Preparation:

Pastry:

As posted in:

https://farandoleofcakes.com/2015/06/09/american-cherry-pie/

from:

https://farandoleofcakes.com/2017/06/06/my-go-to-pastry-book/

Remember, it needs to rest at least an hour in the fridge, during which time you can prepare the apples…

Filling:

  • Start by pealing the apples, it takes me 3 for a medium size tart tin, 9″/ 23cm, and halve
  • Core each half with a melon baller and slice thinly. Place in a bowl, sprinkle some lemon juice to prevent the apples from browning and some cinnamon powder, to taste

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  • Cover and leave aside the pastry is ready, after blind baking
  • Brush some jam at the bottom of the pastry: use any you like, raspberry is colourful, apricot… today I’m using mango and start arranging your slices

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  • Make a glaze with some more jam, a little cold water and a tsp of vanilla extract

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  • Brush all over the fruit and side of the pastry

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  • Bake in the warm oven at 180°C/160°fan/ Gas 4 for 30mn. Leave to cool slightly and brush some more glaze on the fruit

Enjoy warm or cold, with custard, ice cream or as is!

Orange and Banana Bundt Cake

As you will already have guessed, banana cake is a firm favourite… could do it in my sleep so it was high time to revamp it a little: in comes oranges!

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Ingredients:

  • 125g unsalted butter, at room temperature
  • 2 tsp grated orange rind
  • 125g caster sugar
  • 2 eggs
  • 2 medium ripe bananas, mashed
  • 60ml fresh orange juice
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder
  • 190g self-raising flour
  • 35g plain flour
  • ½ cup of: whatever takes your fancy, walnuts, sultanas… choc chips for boys in this case…. next time, I would like to try cranberries

Preparation:

  • Preheat oven to 180°C/160°fan/ Gas 4 and lightly grease a 9″/23cm bundt tin
  • Cream the butter, rind and sugar in a medium bowl until light and fluffy

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  • Add the eggs one at a time beating thoroughly after each addition
  • Add the banana and stir until combined

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  • Add the sifted soda, baking powder and flours to the mixture with the remaining ingredients and fold in by hand until just combined
  • Add the juice and chosen dried extras

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  • Spoon into the prepared tin

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  • Bake for 45 minutes or until a skewer comes out clean

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  •  Allow the cake to sit for 10 minutes before turning out onto a wire rack to cool

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  • Dust with icing sugar

Chocolate & Pear Sponge Cake

It’s been a while but Christmas did what it does best, piling on the pounds, a couple at least, so I thought it best to stay away from baking for a bit…. I actually baked this cake a while back and simply forgot to post it! Pears compliment really well chocolate and it adds a healthy touch… My baking apron is back on!

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Ingredients:

  • 175g softened butter
  • 125g soft brown sugar
  • 3 lightly beaten eggs
  • 150g self-raising flour
  • 15g cocoa powder
  • 1tsp espresso powder *optional
  • ¼tsp salt
  • 2 tbsp room temperature milk
  • 2 pears, peeled, cored and sliced

Preparation:

  • Preheat oven to 180°C/160°fan/ Gas 4 and prepare a 23cm/ 9″ round loose-bottomed cake tin, greased and lined
  • In a large bowl, cream together butter and sugar until pale and fluffy.
  • Gradually, add the eggs to the mixture, beating well after each addition. Don’t worry if it starts to look a little curdled.

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  • In a separate bowl, sift together the flour, coca powder, espresso powder if used and salt.
  • Fold the dry ingredients gently into the creamed mixture until well combined.
  • Stir in the milk and pour the mixture into your cake tin. Level the surface.

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  • Arrange the pear slices on top of the batter.

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  • Bake in the oven for about 1 hour until the cake is just firm to the touch and the sides have started to shrink from the side.
  • Leave to cool in the tin for 10mn before transferring to a wire rack.

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Kaki (Persimmon) & Cinnamon Crumble Cake

Kaki fruits are in full season and can be of an acquired taste. They are delicious on their own, eaten as an apple, or transformed into a very tasty cake as you will soon discover!

 

 

Ingredients:

Kaki filling:

  • 2 tbsp butter
  • 45g dark brown sugar
  • 4 Kakis peeled and chopped
  • 2 tbsp lemon juice, fresh if you can (unlike me!)
  • 2 tbsp cornstarch
  • 60ml water

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For the batter:

  • 110g soft butter
  • 125g light brown sugar
  • 3 eggs
  • 525g flour
  • 1 tsp baking powder
  • 1 tsp bicarbonate soda
  • 1 tsp ground cinnamon
  • ¼tsp salt
  • 375ml buttermilk (if unavailable, make your own adding 3 tsp white wine vinegar to skimmed or semi milk)
  • 1 tsp cinnamon extract

For the crumbs topping:

  • 55g butter
  • 75g flour
  • 75g light brown or vanilla sugar
  • ¼ tsp ground vanilla

Preparation:

  1. Fruit filling:
  • Melt the butter in a medium size pan and add the brown sugar
  • Add the chopped fruits and lemon juice and cook, stirring for 2 to 3mn
  • In a small bowl, dissolve the cornstarch in the water
  • Add to the pan and cook a further 2mn until thick
  • Leave to cool down completely

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2. Cake batter:

  • Start by making up the buttermilk if you haven’t got any
  • Preheat oven to 180°C/ 160°fan/ Gas 4 and grease or line a 23cm/ 9″ round or square cake tin
  • In the mixer, cream together the butter and sugar until light and creamy
  • Add one egg at a time, beating well each time

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  • In a mixing bowl, sift together the flour, baking powder, soda, salt and cinnamon

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  • Add the dry ingredients alternatively with the buttermilk and cinnamon extract to the egg mixture and beat until well incorporated

3. Crumble:

  • In a mixing bowl (use the flour one and save on washing!) combine the butter, flour, sugar and ground vanilla using your fingers until you get fine crumbs

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4. Assembly:

  • Spread half of the batter in the prepared cake tin
  • cover with the fruit filling
  • Drop spoonfuls of the remaining batter, as much apart as you can

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  • Sprinkle the crumble over evenly

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  • Bake in the oven for 50to 55mn, until golden brown and skewer comes out clean

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  • Leave to cool slightly and serve warm with custard or ice cream…. although cold the next day was just as nice! If it lasts that long…. 😉

 

 

Apple Meringue Cake

083When apples are in season, this is one way of spreading the joy….

Ingredients

Apple filling:

  • 3-4 medium apples, peeled and sliced
  • juice from half a lemon
  • 1 tsp cinnamon
  • 3 tbsp flour

Cake batter:

  • 190g plain flour
  • 1½ tsp baking powder
  • a pinch of salt
  • 190g butter at room temperature
  • 90g sugar
  • 3 egg yolks (see below)
  • 45g sour cream (or crème fraiche)
  • 1 tsp cinnamon extract

Meringue:

  • 3 egg whites
  • 120g sugar

Preparation

  • Preheat oven to 180°C/160°fan/ Gas 4 and prepare a 23cm/ 9″ round cake tin, springform if available
  • Prepare the apples by combining all the ingredients in a large bowl. Set aside until required
  • Cake batter: in a medium bowl, sift together the flour, baking powder and salt
  • In a large bowl, cream together butter and sugar. Beat in the yolks, cream and cinnamon extract

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  • Stir in the dry ingredients until well combined

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  • Spoon the batter into the prepared tin and arrange the apple slices on top. Bake as is for 30mn

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  • Prepare the meringue topping by whipping the egg whites until foamy, ideally with a mixer. Gradually add the sugar, whipping the whole time (hence the mixer!) until it holds very stiff peaks
  • Remove the pan from the oven and top it with the meringue

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  • Return to the oven for another 20mn until golden brown (expect it to rise a little)

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  • Run a sharp knife around the inside of the pan and let it cool slightly at room temperature before serving

American Cherry Pie

It is Cherry season! We love them in our house so when a friend asked me to come round to help picking, I didn’t wait to be asked twice! The eating is well worth the effort…. I knew the moment my older son saw them, he would ask for an “American style” cherry pie: I have only ever made them out of a “packet”, I had to figure out my own version….

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Cherry filling: I made it the day before as we return from picking….

  • About 2 cups of pitted cherries, 500g
  • 100 sugar ( I used my vanilla infused)
  • 8tsp cornstarch
  • 1tsp vanilla extract + 1tbsp lemon juice
  1. Place the cherries, sugar and cornstarch in a pan and allow to stand for 10mn until the sugar draws out the juice from the fruit                                   021
  2. Bring to the boil, stirring constantly, then lower the heat, simmering for 1mn
  3. Remove from the pan and stir in the vanilla extract and lemon juice (as sour as you prefer)
  4. Allow to cool to lukewarm if used on the day. I covered mine and left it at room temperature

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Ingredients:

Sweet Shortcrust Pastry:

  • 250g flour
  • 160g cold butter, diced
  • 50ml milk, at room temperature
  • 3g salt
  • 15g vanilla sugar
  • 1 egg yolk

Biscuit topping:

  • 200g self-raising flour
  • 50g butter, diced
  • 60g sugar
  • 1tsp ground vanilla
  • 70ml milk + extra for glazing

Preparation:

Basically, I was having a food processor day, so much easier!

Pastry:

  • At a low speed, mix the flour, butter, sugar and salt until it resembles breadcrumbs
  • Add the milk and yolk and mix a few seconds until it has an even consistency
  • Rest in the fridge for at least an hour
  • Grease or line a 26cm/10″ pie tin (mine is loose bottom) and preheat oven to 180°C/ 160°fan/ Gas 4
  • Roll the pastry out and transfer to tin ( I had too much so froze 1/3)
  • Bake blind for 20 to 30mn

Biscuit:

  • Once the pastry is out of the oven, turn it up to 200/180
  • At low speed, mix the flour, ground vanilla and butter together until it makes fine breadcrumbs
  • Add sugar and the milk and mix to form a soft dough

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  • Roll it out roughly
  • Spread the cherry mixture into the pastry case

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  • Top with the biscuit dough, make some cuts for venting and glaze with milk

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  • Bake in the oven for 45mn but do check after 30mn as you might need to cove your biscuit with foil once it’s golden

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  • Leave to cool for 5mn before turning out onto a wire rack. Eat warm or cold!

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Dried Figs and Apricot Cinnamon Streusel Coffee Cake

I baked this because I was left with so many dried figs that just eating them wasn’t going to make them disappear…. the perfect excuse for a cake that might not sound that interesting, doesn’t have that “wow” look about it but just taste soooo nice, and so the neighbours still mention it, I might have to make another one! Perfect for Coffee!

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Ingredients:

Cake:

  • 1 cup of dried figs, chopped up (scissors work best here)
  • 1 cup of dried apricots, chopped up, mixed with dried strawberries, just to try

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  • 420g plain flour
  • 1½ tsp baking powder
  • 1 tsp bicarbonate soda
  • 1 tsp vanilla powder
  • ¼ tsp salt
  • 170g soft butter
  • 175 sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 250ml crème fraiche (sour cream)

Streusel:

In a small bowl, combine:

  • 150g light brown sugar
  • 60g soft butter
  • 40g flour
  • 1 tsp ground cinnamon

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Preparation:

  • Preheat oven to 180°C/ 160°fan/ Gas 4. Grease and flour a 28cm/ 11″ ring tube springform pan
  • Sift together the first 5 dry ingredients and take 1 tbsp of the flour mixture to sprinkle over the dried fruits to stop them from sinking into the cake whilst baking
  • In a stand mixer, beat the butter until fluffy then slowly add the sugar and cream together
  • Add one egg at a time, beating for at least 3mn after the last addition
  • Add the vanilla extract and not to worry if it looks curdled

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  • Add the flour mixture alternating with the cream, starting and finishing with the dry
  • Fold in the fruits by hand
  • Spoon 1/3 of the cake batter into the prepared pan and sprinkle half of the streusel. repeat that layer and top with the last of the batter

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  • Bake into the middle of the oven for 50 to 60mn ( mine took 55 exactly). Remove to a wire rack and let it cool for 20mn

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  • Remove from the pan to let cool completely. A dusting of icing sugar completes the picture

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Upside Down Tangerines and Polenta Cake

It is a fruit of the season and I just felt like something unusual: I’ve always wanted to try polenta in baking and here was my perfect excuse! Be warn though: best eaten same day so it made some happy neighbours….

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Ingredients:

Cake:

  • 5 tangerines or clementines, peeled and seedless
  • For the cake tin base: a little soft butter and demerara sugar
  • 125g soft butter
  • 3 eggs
  • 1 tbsp tangerine zest
  • 170g fine polenta
  • 130g caster sugar
  • 280g greek yoghurt
  • 180g ground almond
  • 1 ½ tsp baking powder
  • 2 or 3 tbsp poppy seeds

Syrup:

  • Boil together the juice of 1 orange and 100g sugar

Preparation:

  • Preheat oven to 180°C/ 160°fan/ Gas 4 and prepare a baking pan 30×20/ 12″x8″: spread the butter at the bottom and sprinkle with a generous amount of sugar so the pan is well covered
  • Lay the tangerines segments, making sure all the bitter membranes are removed: should make 4 nice rows and I suggest alternating the direction for each rows
  • In a large bowl (I used my stand-mixer), beat together the butter, eggs, zest, polenta and the sugar until pale and creamy
  • Sift together the almond and baking powder in a small bowl
  • Add the dry ingredients, seeds and yoghurt to the mixture and fold in by hand
  • Pour over the fruit
  • Bake in the oven for about an hour: until it’s golden in colour and a knife comes out dry, so you might have to cover with foil in the last 10 to 15mn
  • Once out of the oven, prick the cake with a tooth pick and pour some of the syrup onto the cake
  • Let it cool down half an hour then turn upside down
  • When the rest of the syrup has thickened to honey consistency, glaze over the tangerines

Really nice with cream!

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Custard Cake with Roasted Rhubarb

I made this for the first time yesterday and when I asked my oldest boy if it was nice (he loves custard!) his reply was: ” Mum, nice doesn’t even begin to describe this!” I knew I was onto a winner!

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Ingredients:

  • 400g rhubarb, washed, trimmed and cut into 3 to 4cm sized piece
  • 25g vanilla sugar
  • Fresh custard: powder, sugar and 500ml milk
  • 190g soft butter
  • 250g self raising flour
  • ½ tsp baking powder
  • 4 eggs
  • 1 tsp vanilla extract
  • ¼ tsp ground vanilla (if available)
  • 150g light brown sugar

Preparation:

For the rhubarb:

  • Preheat oven to 200°C/180°fan/ Gas 5
  • Put the rhubarb in a shallow dish and toss with the sugar
  • Make sure it is in a single layer and cover with foil
  • Roast for 15mn
  • Remove the foil, shake a little and roast for an extra 5mn
  • Drain the juices off and let it cool

For the custard:

  • Basically, follow the instructions on your custard powder tin, or buy it ready made.
  • You will need 150g + 3 or 4 tbsp (set aside for the end)

The cake:

  • Preheat oven to 180°C/160°fan/ Gas 4 and prepare a 25cm / 10″ round springform cake tin
  • In a large bowl, I used my stand mixer for this cake, beat together the custard with all the rest of the ingredients (it’s that easy!) until creamy and smooth
  • Level 1/3 of the mix on the bottom of your tin and dot with 1/3 of the rhubarb
  • Repeat twice but don’t be to neat about your cake layers, leaving a few dips
  • Finishing with a layer of rhubarb, scatter the rest of the custard (the 3 or 4 tbsp set aside) on top

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  • Bake for 35 to 40mn until well risen and golden in colour
  • Cover with foil and bake for an extra 15mn: clean skewer and it springs back when touched

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  • Leave to cool in the tin, it will drop a little
  • Dust with icing sugar and enjoy with custard, what else!

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Note

I think this could work with apples too! to be continued…..