apple

Carrot, Apple and Walnut Loaf with Maple Icing

Looking at the photographs of this cake, you could be fooled into thinking it’s mid Autumn and the trees are turning. They’re not, but given the weather here in the UK (it’s pretty miserable; grey skies and that fluffy rain which get’s you far more wet than you’d think) it might as well be. With this in mind I thought I’d bake something spiced, nutty, simple and comforting to combat the bad weather blues: enter this moist carrot and apple loaf cake laced with cinnamon, ginger and walnuts topped with maple cream cheese frosting…

Ingredients:

  • 225ml vegetable oil
  • 225g soft light brown sugar
  • 4 eggs
  • 125g grated carrot
  • 125g grated apple
  • 225g self raising flour
  • 1tsp bicarbonate of soda
  • 2tsp ginger
  • 2tsp cinnamon
  • pinch salt
  • 100g chopped walnuts
  • zest 1 lemon

For the icing;

  • 5tbsp maple syrup
  • 2 heaped tbsp icing sugar
  • 250g cream cheese (full fat)
  • 100ml double cream

Method:

  1. Preheat the oven to 170c. Grease and line a large loaf tin with baking paper.
  2. Place the oil, sugar and eggs in a large bowl (or bowl of a stand mixer with paddle attachment) and, using electric beaters, beat together until voluminous and well combined. Now add the grated carrot and apple and briefly beat again to evenly distribute.
  3. Sift the flour, bicarbonate of soda, spices and salt over the wet ingredients and beat in until just combined. Lastly, fold in the walnuts and lemon zest. Pour the batter into the prepared loaf tin and bake for 40-50 minutes until a skewer comes out clean when inserted. Cool in the tin.
  4. While the cake is cooling, make the maple cream cheese icing. Simply whisk together all the ingredients until thick and spreadable.
  5. Once the cake is completely cool, top with the cream cheese icing and some walnuts, edible flowers or apple crisps, if you’re feeling fancy.

Enjoy!

Advertisements

A Festive Twist…

10807897_713411888734367_1016672373_n

Everyone loves a Bakewell Tart, so why not make my seasonal variation of the classic British dessert this Christmas instead of a batch of mince pies? Sliced up hot or cold, this bake is a real crowd pleaser and gives your jar of mincemeat a much needed make over.

(I know this post might seem a little premature, but this is a bake you can whip up, freeze and serve whenever you need it- ideal for anyone with their hands full this year!)
So, for the pastry you will need: 230g plain flour, 125g unsalted butter (cubed), 3tbsp caster sugar, pinch salt, 2 egg yolks and 3 tbsp whole milk (OR one block readymade short crust pastry)

Rub the flour and butter together between your fingers until they resemble breadcrumbs. Add the caster sugar and salt then mix.

Tip your egg yolks and milk into the bowl and stir with a knife. Bring the ingredients together with your hands to form a ball, handling as little as possible (the less you handle the pastry the more crumbly and delicious it will be!). If the pastry seems too dry add another teaspoon of milk.

Wrap the ball of pastry in cling film and leave it to rest in the fridge for half an hour. In the meantime, grease a 22cm loose bottom tart tin and preheat the oven to 200c (fan).

After 30 minutes, remove your pastry from the fridge (or reach for the pack of readymade!) and flour a work surface. Roll the pastry out to about 4mm thick then line your tart tin, patching up any gaps with excess pastry and pushing it right into the corners.

Blind bake your pastry case for 15 minutes (10 minutes lined with greaseproof paper and baking beans then 5 minutes without) then remove from the oven.

Now, to make your filling and topping you will need:
¾ jar mincemeat, 1 apple (finely chopped), 1tsp cinnamon, zest 1 lemon, 150g caster sugar, 150g butter, 150g ground almonds, 1 large egg and a handful flaked almonds.

Mix the mincemeat, apple, cinnamon and zest then spread generously across the base of your pastry case.

Next, whisk together the sugar, butter, ground almonds and egg until smooth, then dollop all over the mincemeat. Use a palette knife to level out the mix to the edges of the tart case. Finally, sprinkle with the flaked almonds.

Turn the oven down to 180c (fan) and pop your tart in to bake for 30 minutes, or until golden brown.

Leave the tart to cool in the tin then remove and dust with icing sugar. Serve with a dollop of brandy butter or creme fraiche!

Enjoy!

10804956_713411848734371_1551579984_n

Blackberry and Almond Mini-Cakes

DSCN6234

Great British Bake Off viewers; cast your minds back to week one, challenge one and you might recall the miniature cakes the contestants were asked to produce. Well, today I sought inspiration from that very task and baked blackberry and almond sponges on a small scale. I do not have a sophisticated method when devising recipes, but I hope that isn’t reflected in the end result (my ideas today stemmed from the blackberries I’d just picked and I made the rest up as I went along)! If you’d like to try it, you will need:

110g self raising flour, 110g caster sugar, 110g butter (soft), 2 eggs, 2tsp almond extract, 1 cup blackberries, juice 1 lemon, 200g mascarpone, 100g icing sugar, 5tbsp apple sauce and extra blackberries for decoration (makes 10)

First of all, sift the flour and sugar together, add the butter, eggs and almond extract then mix until combined. Once mixed, fold in 2/3 of the blackberries whole. Let the mix settle whilst you carry out the next step.

Place the remaining blackberries in a pan over heat with a sprinkling of caster sugar and the juice of a lemon. Stir until boiling then sieve away the liquid (the jam-like blackberries you have left should be very soft and will cover the tops of the little cakes).

Take a silicone mould (or any small mould you have) and grease with butter. Place a teaspoon of the soft blackberries in the bottom of each hole then fill 2/3 full with the sponge mix. Bake for 15 minutes at 190 then leave to cool.

Meanwhile, make your mascarpone filling. For this, simply whisk the icing sugar with the cream and it’s done ( I added a little of the reserved blackberry liquid to give the pinkish hue but this is not necessary).

Once cooled, turn out each cake and cut in half. Spread a little apple sauce over the bottom layer, followed by a squirt of the mascarpone cream. Sandwich the two pieces together and decorate as you please.

Enjoy!

DSCN6233