Last weeks high winds seem to have brought down most of the remaining apples from the tree in my garden, at least the ones that our resident squirrel hasn’t already nibbled. He’s very picky and won’t touch them once they’ve hit the ground! This is […]
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!
I know it’s not that long since I shared an ice cream recipe with but let’s face it, it’s not every year that the UK get’s a summer like this, so I feel like we should all be making the most of it.
Tart, sharp rhubarb. Sweet, fiery ginger. Rich, thick, creamy vanilla ice cream. Crunchy, nibbly biscuits. Sounds like a pretty delicious combo doesn’t it? Well you can take my word for it that it really, really is!
Adding cream cheese to the ice cream base makes it so thick and creamy, it’s truly impossible to resist. But then, why should you?
1 tbsp sugar
1/2 tsp ground ginger
1 large piece of stem ginger (from a jar)
1 1/2 tbsp syrup from the stem ginger
175g condensed milk
100g cream cheese
300ml double cream
1 tbsp vanilla extract
50g biscuits (I really like amaretti but use whatever you like)
Pre-heat your oven to 190°c. Wipe the rhubarb with some damp kitchen roll and then chop it into smallish chunks. Toss it in a baking tray with the sugar and ground ginger. Bake for 15-20 minutes, until it is really soft and breaks up easily. Finely chop the stem ginger and add this and the ginger syrup to the rhubarb before stirring it all together to create a rhubarb sauce. Leave this to cool.
Beat together the cream cheese and condensed milk in a large mixing bowl until they are smoothly combined. Add the cream and the vanilla before whipping it until the mixture is quite thick and fluffy. Crumble the biscuits and fold them into the mix.
Transfer the ice cream mix to a freezable container and then ‘ripple’ the rhubarb through it. Freeze until solid.
I love basil ice cream and it’s something that I’ve made a few times before. I like it most when it’s paired with something fruity and a little bit sharp and acidic, I really think it brings out the fragrant flavours of the basil. Using kiwi for this was a bit of an experiment but it works really, really well, especially using golden kiwi fruit as they’re just the right side of acidic to complement the basil.
It’s a really refreshing ice cream too, not at all sickly or sweet, almost like a combination between a sorbet and ice cream. It’s really lovely.
300ml double cream
175g condensed milk
3 golden kiwi fruit
juice and zest of 1/2 a lemon
small bunch of fresh basil leaves
Pour the cream and condensed milk into the bowl of a stand mixer and whip them together until they hold fairly firm peaks.
Peel the fruit and blend them with the basil, lemon juice and zest in a liquidiser so that they are completely smooth. Carefully fold the two mixtures together, making sure that they are well combined but without losing too much volume from the cream. Pour the ice cream mixture into a freezer-proof container and freeze until firm.