Second week of Belgium, and this time we’re going for pastries. Incidentally I found out that Belgian buns have no relation to Belgium (in case you’re wondering why they weren’t chosen), Continue reading “Belgium – Appelflap”
In a little over the year, the UK will be leaving the EU (or at least that’s the plan currently). 29th March 2019 is so-called ‘Brexit Day’, the day where we are no longer tied to the EU and can make all of our own decisions as an independent country that is woefully unprepared for the effects Brexit will have. Continue reading “Brexit Baking – an introduction”
Autumn is here. I tend to forget how quickly summer can end, how the chill in the air appears overnight and the nights start to draw in. The weather is wetter this year, but the same change comes, the trees are turning shades of orange and gold, which spells time for a slightly heartier cake that warms you on cooler days.
This is that cake. A wonderful nutty cake with warm fruit and a crumble topping. It’s basically two puddings combined into a joyous concoction that will warm your soul. There had to be some self-control to stop us demolishing the entire thing in an afternoon.
I’ve rarely used hazelnuts in a cake before, almonds are usually the recommended nut of choice. After this, I will be making more cakes with hazelnuts in because, seriously, wow! Forget hazelnuts and chocolate in your cake, hazelnuts with fruit is where it’s at. This is destined to become a staple cake, one that I make again and again throughout the autumn and winter. Continue reading “Blackberry & Apple Loaf Cake”
It was a rainy evening. Somehow British summers always end up a little disappointing in this respect. A couple of weeks of blazing sunshine, followed by constant, unfailing miserable weather that makes it feel more like October than July (I say this like it’s a bad thing, but I’m already looking forward to autumn). I’d been super ill that week, and felt exhausted. I’d eaten like crap and slept badly, and sometimes you just need to clear your mind, bake, and then sit and eat some damn good cake.
I proceeded to make the following cake three times in the space of about two weeks. This is no bad thing, although I think the first cake tasted the best and the second looked the neatest (I will add here that I didn’t eat all three by myself – however bad things get I think I’ve yet to eat an entire cake to myself).
This is one of those cakes that makes you feel comforted as soon as you start eating. It’s a cake to be eaten with coffee or after a good meal, or sometimes as breakfast, because it does have fruit in it and that’s definitely okay. The recipe originally comes from Scandilicious by Signe Johansen, however I have revised it slightly with each bake. I have yet to be adventurous enough to try it with a different fruit (although the first version I made was blueberry & raspberry), but there’s time for that. I’m pretty sure it’d be great with blackberries, and after all, tis the season etc etc.
Upside-down blueberry and elderflower cake (from Scandilicious by Signe Johansen)
- Preheat the oven to 170C/Gas 3-4, and grease a 23cm springform tin. Wrap the outside of the tin in a layer of foil to create a seal to stop fruit juice leaking out.
- Spread the blueberries evenly over the base of the tin, drizzle with the elderflower and leave to macerate.
- Whisk the eggs, sugar and vanilla with a mixer/hand whisk for 5-8 mins until pale and fluffy. When you remove the whisk, the trail of mixture it leaves on the surface should remain visible for 2-3 seconds.
- Combine the flour, almonds, baking powder and salt in a small bowl. Mix the melted butter and yoghurt together. Gradually mix the melted butter/yoghurt and dry ingredients into the beaten egg mixture, alternating between wet and dry ingredients until combined.
- Pour the batter over the blueberries and bake until the top looks golden and feels springy and firm to the touch. This seems to be anywhere between 40-60 minutes, depending on your oven. Pierce with a skewer to check it’s cooked through.
- Remove from the oven and allow to cool for as long as humanly possible before releasing the springform and flipping the cake upside down onto a plate (original recipe says leave for 15 minutes – this was not long enough to stop my first cake breaking in half)
For the last few years I have made January a full-vegetarian month. This year is no different, and it’s usually about this time that I write something about it. Last year I wrote about how much I hate labelling myself as something based on the food that I choose to eat. And now I feel that enough time has been dedicated to wondering if I’m making good food choices (although, realistically, I will continue to think about it frequently) – I’m going to widen my view a little.
Not eating meat is one of the most straightforward ways of cutting your carbon footprint. But what about the other stuff? Waste is a huge problem, but much more challenging to tackle because it’s pervasive – most things are packaged in non-recyclable plastic, things are single-use, disposable, made for ultimate convenience. Whilst I think we’re pretty good at recycling and reducing waste in our house, I know there are ways we can do better. So this is what I’m going to be looking at this year. By no means am I going to end up with a ‘zero waste’ lifestyle – I know others advocate this, but for me, in the same way that I don’t think I’m capable of being vegan, I don’t think I’m capable of living zero waste. So instead, I am going to start where I am and look for the changes that can be made. Finding sustainable alternatives to the least sustainable products that I use, finding better companies to purchase from who align more happily with my values. I’m hoping that small steps like this will make for more lasting change. I’ll still be writing about baking, but I’ll be writing about this too.