Monday, 28 September 2009
200g caster sugar
200g plain flour
Roughly 150 - 200g courgettes
80g nuts (walnuts or pecans work well)
80g dried fruit
Generous pinch of salt
Half a teaspoon of baking powder
Cinammon to taste (I use half to one teaspoon)
Butter and base line a large loaf tin, and preheat your oven to 180 C. Cream the butter and sugar until light and fluffy, then beat the eggs and add them one at a time making sure you mix each one in thoroughly. Coarsely grate the apple and courgette, squeeze out all the excess moisture and add them to the mixture. Combine the flour, salt, baking powder and cinnamon and gently fold into the mixture, then stir in the nuts and dried fruit. Transfer to the loaf tin, and then bake for roughly an hour (until golden and firm). Cool in the tin before turning out.
Thursday, 3 September 2009
I would strongly recommend you make your cake with your own local honey & local free range eggs, you may then rename it to your local area - so far, since I first posted the recipe on Twitter, it has transmuted successfully into both Perthshire Honey Cake & Somerset Honey Cake and Texas Honey Cake is imminent!
It really does need to be eaten on the day it is made, preferably still warm from the oven.
180g Shropshire Honey
80g soft brown sugar
2 beaten eggs
200g self raising flour
60g icing sugar
1 tbsp honey
1. Preheat oven to 180C and butter and line the bottom of a 18cm cake tin with bake-o-glide
2.Heat the honey, butter and sugar with a tablespoon of water in a large pan until melted.
3. Remove from the heat and mix in the eggs, flour & cinnamon, then put into the cake tin
4. Bake for 40-45 minutes until the cake is springy to the touch and shrinking slightly from the sides of the tin.
5. Cool in the tin for 20 minutes before turning onto a wire rack.
6. While the cake is still warm, make the icing. Mix icing sugar & honey with 2-3 teaspoons of hot water and then drizzle over the cake.
Hopton House, Shropshire - A Perfect Place to stay
Tuesday, 1 September 2009
Posted by hg_graceimaging but recipe from Doris Minter
Buy gooseberries and wash them. Cut of stalks and ends.
Cook in little water for about 10 minutes, the gooseberries themselves release lots of juice and let them simmer in it.
Take off the heat and mash or puree to desired consistency.
Remove from the pot and weigh the mass of fruit. Pour back into pot and stir in the same quantity of jam-making sugar.
Once the sugar desolves, add small lump of butter, all on low to medium heat.
Stir and bring to the boil. Boil for 4 minutes exactly.
Fill into clean jars. Cool and store.
Think it also needs to be kept in fridge after opening, due to dairy content.
Thanks to my German housemate, Doris, for supplying this recipe.
4 tbsp honey
For the cake mixture
275g/9oz softened, unsalted butter
200g/7oz plain flour
A pinch of salt
2 tsp baking powder
200g/7oz yellow polenta
3 organic eggs, lightly beaten
100ml/31/2fl oz milk
Place the honey into a small saucepan and gently warm through. When just warm, remove from the stove and pour over the blackberries. Set aside while you make the cake mixture.
Heat the oven to 180C/350F/Gas4. Lightly grease and flour a 28cm cake tin. Cream the butter and sugar together until light and fluffy, then mix in the flour, salt, baking powder and polenta.
Add the eggs and milk and stir gently to form a soft dough – the mixture should easily drop from a spoon.
Spoon the batter into the cake tin and gently stud the blackberries into the top. Pour over whatever honey is left in the pan and bake on the middle shelf of the oven for an hour and a quarter.
To test whether the cake is cooked, insert a skewer into the centre; it should come out clean. Leave to cool and serve.*
(I find this delicious with cream poured over a slice...)