A Cornish girl's food adventures

Tag: almonds

Bergamot & gin soak cake

Bergamot & gin soak cake

So you’ve heard of lemon drizzle cake right? Well soak cake is what happens when you make a little too much delicious drizzling syrup and don’t want to waste any of it! Seriously, this cake is literally drenched in deliciously fragrant, sweet, sticky syrup. Because […]

Rhurbarb and ginger tart

Rhurbarb and ginger tart

This is a lovely seasonal twist on my recipe for apricot bourbon tart (you might have seen it in The Guardian). I love anything involving frangipane and I’m always striving to attain pastry perfection. My grandma made the best pastry and whilst she may not […]

Black forest ice cream (no-churn)

Black forest ice cream (no-churn)

I’ve never really got on with chocolate ice cream. I’ve always thought that it ruins both chocolate and ice cream, it never seems to be as satisfying as pure chocolate or as refreshing as other ice creams.
But then I thought maybe I just don’t like commercial chocolate ice cream. I like cream and chocolate well enough together so there’s no real reason why I should be so anti chocolate ice cream. I’ve also never met a dish involving cherries that I haven’t got on with so I thought it couldn’t hurt to add in a few of those too. Once I’d got to thinking about chocolate and cherries I decided I may as well go for full kitsch Black Forest gateaux flavour and add a splash of Kirsch and some almond biscuits too!

Ingredients
300ml double cream
175g condensed milk
50g very dark chocolate
25ml Kirsch (optional)
150g pitted cherries (frozen work well)
5-6 amaretti (crushed)

Melt together the chocolate and the Kirsch and then set aside to cool a little. Beat together the cream and condensed milk until it holds soft peaks and mix in the chocolate. Fold through the cherries and crushed amaretti. Transfer to a freezer proof tub and freeze until solid. Done!

Black forest cocktail

Black forest cocktail

Chocolate and cherries are such a joyous combination. You just can’t go wrong with it. You can however add to it. With booze! Cocoa infused gin with chocolaty richness, sweet amaretto and fragrant vanilla vodka combine with fruity cherry syrup to make this quite a […]

Rhubarb and orange blossom crumble

Rhubarb and orange blossom crumble

Is there a more comforting Autumn pud than a crumble? All that soft sweet fruit bubbling up from under a buttery blanket of crunchy crumble, steaming and hot from the oven with perhaps a dollop of clotted cream or a splash of custard. Is it […]

Rum roasted stone fruit

Rum roasted stone fruit

rum roasted stone fruit

This is such a simple dessert, it really requires very little effort, but it tastes delicious and, if you get the charring right, looks really pretty.

Ripe, sweet, stone fruit are rich with natural sugars which caramelise beautifully on a grill creating a lovely contrast from the bitterness of the char and sweet flesh underneath.
If you have a gas barbecue with a lid then you can do the whole thing in there, otherwise a griddle pan and an oven will do the job. You can use any ripe stone fruit you like, I favour peaches or nectarines but apricots and plums work too. Obviously the quantities are easily multiplied. I love this served with vanilla mascarpone.

rum roasted stone fruit

Ingredients
serves 1
1 peach/nectarine or 2 plums/apricots
1 tbsp butter, melted
1/2 tbsp dark rum
20g crushed amaretti biscuits (about 2 cookies)
pinch of ground cinnamon and ginger

mascarpone/clotted cream/ice cream to serve

Pre-heat your oven to 200°c and set a griddle pan over a high heat.
Wash the fruit and cut it in half to remove the stone. Brush the cut side of the fruit with some of the melted butter and place it face down on the griddle pan. Leave it for several minutes so the surface chars and then rotate the fruit to create a cross-hatched effect. Once the fruit has charred to your liking place it cut side up in a baking dish.
Combine the amaretti crumbs with the spices and the remaining butter. Drizzle the rum over the surface of the fruit and then sprinkle over the crumble mixture. Roast the fruit in the oven for around 10 minutes (depending on the size and ripeness of your fruit), until it feels tender when you poke it with a knife.
Serve warm with cream or ice cream.

rum roasted stone fruit

Spelt scones with honey, almonds and chocolate

Spelt scones with honey, almonds and chocolate

I’ve never tried baking with spelt flour before but I’m very pleased with how these turned out. The proteins in spelt are (apparently) more water-soluble than those found in traditional wheat so it tends to produce lighter and more tender results, which makes it perfect […]

Orange, almond and raspberry roulade

Orange, almond and raspberry roulade

Last year I was all about my gin & lemon tart but this may well be my new favourite summer dessert. It’s indulgent and rich without being even the tiniest bit heavy. The sponge is wonderfully light and fluffy whilst the filling is creamy and […]

Fresh peach buttermilk cake

Fresh peach buttermilk cake

peach buttermilk cake

Sometimes you get ingredients that are so good you just have to use them in something that will really show them off. I happened to get some free-range eggs which were just wonderful, they were so rich and flavourful and the yolks had the most incredible colour. They were the perfect example of why free-range is always better.

DSC_1843
Whenever I have great quality eggs I always want to make sponge cake. I just think that it shows off the eggs really well. I mean, look at the colour of that sponge, the eggs in that must have come from truly happy chickens.
I actually based the recipe for the sponge batter on a recipe which I found in the vintage American cookbook my Mum gave me for Christmas. I also love this page of advice from it for ‘When a cake lacks perfection’.

blogcookbook
The buttermilk in the recipe makes the sponge lovely and light but the flavour and colour is all about the amazing eggs. This is a really nice tea-time treat or you could serve it with a dollop of clotted cream or a splash of custard for dessert.

peach buttermilk cake

Ingredients

serves 16

crumble topping
50g cold butter
50g plain flour
40g ground almonds
15g sugar

cake
50g butter
150g sugar
pinch of salt
2 eggs
300g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
175ml buttermilk
1 fresh peach, peeled

peach buttermilk cake

Pre-heat your oven to 190°c and grease and line a 9″ square cake tin.
Using the tips of your fingers, gently rub the butter into the flour for the crumble topping. Mix through the ground almonds and the sugar to leave the mixture quite clumpy. Set aside whilst you make the sponge batter.

peach buttermilk cake
Cream together the butter, sugar and salt and then beat in the eggs, one at a time. Sift together the flour and raising agents. Add one third of this to the batter and briefly beat it in. Follow this with one third of the buttermilk and beat again. Repeat this until all of the flour and buttermilk have been incorporated and you have a thick, smooth batter.
Pour the batter into the prepared tin and use a spoon to spread it out and smooth off the top.

peach buttermilk cake
Thinly slice the peach (I sliced mine into 16) and arrange the slices on top of the cake, pressing them into the batter a little. Scatter over the crumble mix and then bake the cake for 30-35 minutes, until a cake tester comes out clean. Leave to cool in the tin before slicing.

peach buttermilk cake

LITTLE RASPBERRY AND ALMOND CRUMBLE CAKES

LITTLE RASPBERRY AND ALMOND CRUMBLE CAKES

I bloomin’ love these cute little cakes! So much so that it’s a wonder that Mr Colonial Cravings even got a look-in with them. I could have quite cheerfully polished off the lot. I love an almond sponge at the best of times but if you […]