Posts Tagged ‘flaked almonds’

Whilst stocking up the fridge after my weekly shop I realised I had a few plums and pears at the back of the fridge that had been there for quite a while.  There was also half a punnet of blackberries that were on the turn and needed using up.

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I didn’t want to waste any of them and throw them away, but there is only so much fruit I can buy without it turning.

After giving it some thought the best and most effective way to use these up was by putting them into a cake.

I went to task, peeling, coring and slicing the pears; washing the plums, removing their stone and picking out the blackberries that had the merest hint of mould on them.  The cake batter was a simple sponge mixture but slightly tweaked to incorporate ground cinnamon and using plain flour instead of self raising flour.  

A standard sponge recipe calls for 2 eggs and some milk but as I can be quite clumsy when it comes to adding milk, I used 3 eggs instead.

Pear, Plum and Blackberry Sponge Cake

Ingredients:

20131006-115529.jpg150g Plain Flour

150g Butter

150g Soft Brown Sugar

3 Eggs

1 1/2 tspns Baking Powder

Vanilla Extract / Almond Essence

1 tspn Cinnamon

Flaked almonds and demerara sugar optional

For the Cake:

1st: Cream the sugar and butter together.

2nd: Add the eggs one at a time and mix well.

3rd: Add a splosh of vanilla extract/almond essence or a dash of both!

4th: Sift in the flour, cinnamon and baking powder.  Mix.

5th: Pour into a greased and lined baking tin.  Assemble the fruit as you wish.

6th: Bake in a preheated oven at 180°C for 25-30mins.

7th: Sprinkle the cake with flaked almonds and demerara sugar and put back into the oven for 10mins.

8th: Allow to cool before serving.

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Delicious as a tea-time cake or equally rewarding with vanilla ice cream as a decadent dessert!

Give this cake a go.  A simple fruit sponge cake with added extras.  Experiment with different fruits.  If you buy out of season fruits the best way to bring out their natural sweetness is to bake them, so why not bake them in a cake?  Members of the plum family are best at taking on spice.  This cake would work with ground ginger, nutmeg, clove but if you want to keep it simple; cinnamon is the direction to go.

Considering they were destined for the bin, the outcome was certainly a resounding success.

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Over the past few days it has been impossible to go to sleep comfortably due to the searing heat and high temperatures. Sitting, sweltering in humid, airless evenings has been unbearable. The thought of having to turn an oven on and subsequently heat up the house is quite frankly the last thing I’d want to do.  Alas, even the ubiquitous summer staple; the BBQ, is making me want to jettison off to cooler parts. But one must eat and one must eat well.

So inspired by the shimmering evening heat and the colour of summer, I offer you a simple yet stunning 2 course supper that bring all the colours and smells of the souk to your doorstep: cinnamon and lemon chicken pilaf followed by a refreshing lemon syllabub.

IMG_3513Cinnamon and lemon chicken pilaf

Pilaf, from Persian origins, is basically a rice dish with any vegetables, meat or shellfish added. When cooking anything Middle-Eastern, I cannot avoid adding toasted nuts to the dish, nor do I want to, as this adds to the resiny earthiness of the dish as well as a touch of exoticism.  Feel free to add dry fruits or even rose petals as this can only enhance its intended decadence.

The beautiful aromas and earthy colours make everything golden; as if a Sultan were to be joining you for dinner.

1st: Marinade chicken pieces (I used breast but have used boneless thighs before) in Greek yogurt, the juice of a lemon and a teaspoon of cinnamon (or alternative aromatics e.g. cumin, ground coriander, turmeric, mixed spice) for one hour or longer.

2nd: Prepare your chicken stock (add a glug of rosewater) with saffron strands to relinquish their warm ochre dye.

3rd: After an hour, drain the excess marinade off the chicken pieces and fry in batches to colour them.  Once all the chicken is fried set aside and tend to the rice.

4th: I cook rice using the 2:1 method. 2 parts warm stock: 1 part basmati rice. Toss a couple of cardamon pods into the stock to release their spicy aromas as well as a good squeeze of lemon juice.

5th: In a dry pan, fry pistachios, flaked almonds and pine nuts until golden.

6th: Once the rice is cooked, mix everything together with freshly chopped parsley.  I usually do this in the large frying pan I used to fry the chicken in so that all the charred-black marinade bits around the pan make their way into the final dish.

Lemon syllabub

20130824-011437.jpgA Tudor creation, the syllabub is a cloud-light yet aromatic dessert that is more a visual delight than a full blown pudding.

Very easy to make (no cooking; merely pouring and whisking)

And can be made with several flavour combinations. Basically think of it as scented cream that occupies a notional territory between solid and liquid:

1st: Whisk a 254ml tub of cream with 4 tablespoons of icing sugar until it forms soft peaks.

2nd: Add a splosh (more if you want!) of limoncello liqueur and a squeeze of lemon juice.  Fold this in gently, try not to make the cream any thicker.

3rd: Add a couple of tablespoons of lemon curd and ripple this in with the handle of a spoon.

4th: In a dry pan, fry flaked almonds with icing sugar until golden.

5th: Serve in chilled glasses, sprinkled with the flaked almonds.  Provide biscotti or alternative biccies to scoop the cool cream into your mouth!

Not even, Sheharezade, would be able to pull Aladdin away from the table with this feast!

Enjoy.