seasonal food

Peach and Blueberry Hazelnut Crumble Cake

Peach puree and ground hazelnuts run through this cake batter, giving it a distinctly fruity flavour and very moist crumb. I love the added nuttiness wholemeal flour brings to the end result too and think it works really well served with a tangy creme fraiche and drizzle of local honey.

Ingredients (serves 10-12):

For the crumble topping:

  • 100g plain flour
  • 50g caster sugar
  • 85g hazelnuts, chopped
  • 75g butter, melted

For the cake:

  • zest 1 lemon
  • 225g soft butter
  • 175g caster sugar
  • 3 eggs
  • 400g ripe peaches, blitzed into a chunky puree
  • 200g wholemeal self raising flour
  • 1tsp baking powder
  • pinch salt
  • 100g finely chopped hazelnuts
  • 1 peach, finely sliced
  • large handful blueberries

To serve:

  • dollop creme fraiche or greek yoghurt
  • drizzle of honey

Method:

  1. Preheat the oven to 160c (325f/gas mark 3). Grease and line a 9inch spring form cake tin.
  2. Before you worry about the cake batter, make the crumble topping. To do this simply stir together the flour, sugar, hazelnuts and butter until you have a rough crumbly consistency. Set aside for later.
  3. Now it’s time for the cake. In a large bowl (or bowl of a stand mixer with paddle attachment) cream together the butter, sugar and lemon zest until light and fluffy. Whisk the pureed peaches and eggs in a jug and add to the creamed mixture in three additions, beating well between each. The mixture may curdle so add a small amount of flour occasionally to bring it back (don’t worry too much about this, the batter comes together nicely in the end and the cake is always moist and delicious!).
  4. Once the eggs and peaches have been incorporated into the butter and sugar, fold in the remaining flour, blitzed hazelnuts, baking powder and salt. Scrape the mix into the prepared cake tin and level out. Arrange the peach slices on top in a pattern then sprinkle over the blueberries and hazelnut crumble.
  5. Bake for 1 hour or until a skewer comes out clean with just a few moist crumbs attached. Serve with creme fraiche.

Enjoy!

Rhubarb and Pistachio Tartlets

I’m a big fan of rhubarb (I’ve decided putting it in granita with lime zest is my favourite way to eat it- I’m sure that could be blitzed into a daiquiri of sorts as well… anyway I digress) and thought I’d take the last stems of the season to make some nutty frangipane tartlets. This recipe calls for pistachios and almonds in the frangipane to create an earthy flavour which I think pairs really well with the tart rhubarb.

Ingredients:

For the pastry: 125g plain flour, 70g butter, 1tbsp caster sugar, pinch salt, 1 egg yolk, 2tbsp cold water

For the rhubarb: 75g caster sugar, 100ml water, 2 stems rhubarb

For the frangipane: 50g butter, 50g caster sugar, 1 egg, 75g ground almonds, 75g shelled pistachios (blitzed until roughly ground), 1tbsp plain flour

Method:

  1. To make the pastry, place the cold butter and plain flour in a food processor along with the salt and sugar. Blitz until the mix resembles fine bread crumbs then whisk together the egg yolk and water in a small bowl. Add half this liquid to the crumbs and pulse until they start clumping together. If it still seems a little dry, add another teaspoon of the egg and briefly pulse again. As soon as the dough forms little lumps stop the machine and tip out the contents. Press together and shape roughly into a disc (don’t overwork). Wrap in cling film and chill for 20 minutes.
  2. Preheat the oven to 190c.  Grease and flour four small (about 8cm) tart cases.
  3. Once the pastry has firmed up a little, roll out to about 2-3mm thick. Line the tart cases, carefully using a little ball of spare pastry to get it right into the corners. Trim away any excess and chill again for 10 minutes.
  4. For the rhubarb, dissolve the sugar in the water over a gentle heat then bring to the boil. Remove from the hob and add in the chopped rhubarb. Leave it to soften in the hot syrup until required.
  5. Now it’s time to blind bake the tart cases. To do this just line the pastry cases with some baking paper and baking beans to ensure that the walls are supported. Bake for 10 minutes then remove the baking beans and paper and bake for a further 10 minutes until a sandy consistency is achieved with no grey areas.
  6. While the cases are baking make the frangipane. Place the butter and sugar in a food processor and blitz until light and fluffy, then add the remaining ingredients and pulse to fully combine (this should take a few minutes). The final consistency should be smooth and creamy (remember, if you don’t have a food processor you can use a stand mixer, electric beaters or a wooden spoon!).
  7. Now it’s time to assemble. Just place 1-2 heaped tablespoons of the frangipane into the tart cases, smooth out then top with some rhubarb pieces (don’t overfill, remember leave a little bit of room for expansion).
  8. Bake for 15-20 minutes until the frangipane is golden. Top with some white icing if you like and enjoy warm or cold with a big dollop of creme fraiche.

Enjoy!

Chocolate Orange Halloween Cupcakes

These light zesty cupcakes topped with a swirl of jet black chocolate buttercream are great for ghoulish kids parties. They taste delicious, are ridiculously simple to make and look pretty dark and mysterious too- ideal for Halloween.

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Ingredients

For the sponge:

  • 200g soft butter
  • 200g caster sugar
  • 1tsp orange extract
  • zest 1 orange
  • 4 eggs
  • 200g self raising flour

For the chocolate buttercream:

  • 150g dark chocolate
  • 300g soft butter
  • 600g icing sugar
  • 2tbsp milk
  • 1tsp black gel food colouring

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Method

  1. Preheat the oven to 180c. Line a muffin tray with cupcake cases.
  2. Place your butter and caster sugar in a bowl. Whisk together until pale and fluffy. Add the eggs one at a time, mixing well after each addition and adding a little flour to prevent a curdled mixture.
  3. After the eggs have been incorporated, add the orange extract and zest. Mix together thoroughly then sift in the flour. Fold with a large metal spoon until well incorporated.
  4. Distribute the mix between the cupcake cases and bake for 20-25 minutes until well risen and springy.
  5. Leave to cool on a wire rack and make the frosting.
  6. To make the black buttercream, whisk the butter and icing sugar until pale and fluffy, then add the melted dark chocolate and milk. Whisk again until non-streaky then add enough black food colouring to achieve a solid colour. I find gel colouring the most effective.
  7. Pipe or spread the buttercream over your cupcakes and enjoy!