It’s the last day of veganuary. How did you do? If you just started to have one meat-free day a week I think you can be pretty proud of yourself. Getting a bit more fruit and veg into our diets can only be a good […]
After producing a grand total of three apples last year the tree in my garden is positively groaning with fruit this year. I’m going to be making a lot of pies and crumbles!
To start with though I thought that I would take advantage of the wild blackberries which seem to be ripening earlier this year thanks to the wonderful summer we’ve had and bake this deliciously moist, not-too-sweet apple and blackberry cake.
Wild blackberries are great in this as they tend to be smaller than the cultivated varieties, which means you get a better distribution of them throughout the cake.
Because it’s so moist this cake keeps really well for several days.
50ml sunflower/vegetable oil
100g white sugar
50g light soft brown sugar
200g plain flour
100g whole wheat flour
2 tsp baking powder
1 tsp bicarbonate of soda
1 tsp ground cinnamon
pinch of salt
1 tbsp cider vinegar
250g peeled, coarsely grated apples
200g wild blackberries
60g butter (room temperature)
120g cream cheese
60g icing sugar
Grease you bundt tin really well and dust it lightly with flour. Pre-heat your oven to 190°c .`
Whisk together the sugars, salt and oil in a large mixing bowl. Sift together the flours, raising agents and cinnamon and set aside for a moment. Beat the eggs into the sugar and oil mixture, one at a time, following each one with a tablespoon of the flour mix.
Sift in the remaining flour mixture and beat everything together. Combine the milk and vinegar before stirring this into the batter to loosen it.
Fold in the grated apple followed by the blackberries. Carefully pour the batter into the prepared tin and give it a couple of taps on the work surface to ensure that it fills all the nooks and crannies of the tin. Bake the cake for 30-35 minutes, until a cake tester comes out clean. Turn the cake out of the tin and leave it on a wire rack to cool.
Make the frosting by beating together the butter and cream cheese until they are nice and smooth. Add the icing sugar and beat again to leave you with a thick creamy frosting. Spread generously over the top of the cake and add a few extra berries if you have any left over. Delicious!
Happy summer solstice everyone! It’s the longest day of the year for those of us in the Northern Hemisphere, which means more hours of daylight (and hopefully sunshine) and as far as I’m concerned that’s cause for celebration. One year (a really, really long time […]
Generally speaking I’m not too fussed about smoothies. I love fruit so eating it never feels like a chore and I also think that eating it rather than drinking it makes me feel more full (and therefore a lot less likely to reach for less healthy treats!)
As a vegetarian I’ve always struggled with my iron levels and I also suffer from endometriosis which means I do get a bit anaemic now and then. So lately I’ve been channelling my inner-Popeye and knocking up these fruity little numbers to try and get a little more iron into my diet without making myself sick of green veg – I love broccoli but I’m really not sure it’s a breakfast food!
200g frozen mixed berries
1 tbsp honey/maple syrup
2 tbsp of skyr (or other thick fat-free yoghurt)
huge handful of spinach
8 basil leaves
4 mint leaves
Whack everything into a blender/liquidiser and blend the life out of it, obviously. Done!
Sometimes you want to be able to whip up a homemade sweet treat with the minimum amount of fuss. It’s nice to be able to sling a few ingredients into a bowl, give them a quick mix and be munching on the fruits of your (very little) labours 20 minutes later.
Muffins are almost always my favourite way of doing that, it’s so nice to have something freshly baked on the breakfast table but there’s no way that I’m prepared to get up extra early to achieve it!
If the addition of black pepper in these is a step too far for you then feel free to leave it out but I love it with berries, it gives things just a little bit of warmth rather than actual spiciness.
makes 10-12 depending on size
1 1/2 tsp baking powder
1/2 tsp bicarbonate of soda
big pinch of black pepper
pinch of salt
3 tbsp honey
2 tbsp melted butter
couple of handfuls of blueberries
Pre-heat your oven to 220°c and line a muffin tin with paper cases.
Sift together the flour and raising agents before whisking in the cornmeal, salt and pepper. Using a separate bowl or jug beat together the melted butter, egg, buttermilk and honey (it helps if you warm the honey a little). Once they are well combined stir the liquid into the dry mixture, using as few strokes as possible. Briefly fold in the blueberries and then divide the batter evenly between the cases. If you like you can add a little sprinkle of extra pepper to the top of each one.
Bake the muffins for about 15 minutes, until they are risen and golden brown on top. Enjoy warm or cold.