RECIPE: Marmalade Cake
Goes well as elevensies or afternoon tea. Will give 10 – 12 slices depending on generosity
1 cup Wholegrain Spelt Flour
1 teaspoon Baking Powder
¼ teaspoon Ground Allspice
½ cup Ground Almonds
65g Melted Butter
60g Natural Greek Yogurt
1 Large Egg
- Set oven to preheat at 180c
- In bowl, mix all the dry ingredients together until evenly distributed throughout
- In a 2nd bowl, beat together all the wet ingredients
- Fold together wet and dry ingredients
- Pour into a loaf pan and smooth out
- Bake for 40 minutes or until golden, pulling away from the edges and when inserted a skewer comes out clean
- Cool in the pan before turning out
- I use spelt for the additional nutrition but ordinary Self Raising flour would be fine, the baking powder can then be omitted.
- Ground Almonds could be replaced with finely chopped pecans.
- I use a rich dark marmalade like Dundee or Seville.
- I use a silicon loaf pan as it doesn’t need greasing or lining.
- Could be enhanced with ¼ cup of mixed peel for extra zestiness.
Is there anyone who doesn’t love crumble? Apple, plum, blueberry, blackberry, strawberry, grape (yes, I said grape) and, of course, the legendary rhubarb, crumble is a delight and a comfort as well of a useful tool to get fruit fruit into people where it wouldn’t be their first choice.
This crumble comes out well balanced in the stodgy v crunchy equation and also doubles up as a fantastic base for cheesecake.
The last question: Cream, custard or ice cream?
Makes 4 piggy portions or 6 moderate
150g Spelt Flour
100g Oats or chopped pecan nuts (or both if you want to bulk your crumble up)
100g Demerara Sugar
100g Unsalted butter
1/2 teaspoon ground spice
- Weigh all the ingredients into a bowl
- Cut the butter into cubes about 1/2 inch or so
- Rub together
- Chill for 20 mins or until required
- Preheat oven to 200c
- Pile on top of the fruit of your choice
- Bake for 30 minutes or until golden on top and bubbly around the edges
I use spelt but if you don’t have it, use what you have. A mix of white & wholemeal will work and substituting some rye also gives a nice effect.
Pecans are a favourite in my family but slivered almonds or any chopped nuts are also a good fit.
I haven’t specified the spice because I tend to change it depending on what fruit I’m using: cinnamon, allspice, ginger, cardamom or good old mixed if you’re not sure.
RECIPE: Pecan Pie
This is not healthy, but it is nice and as a celebration or festival treat, who cares. At least by making it yourself you know what’s in it.
1 unbaked pastry pie crust
2 cups pecan nuts, chopped
1/4 pack unsalted butter (approx 63g)
1 cup demerara sugar
2/3 cup maple syrup
- Set oven to preheat at 175c
- Line your pie tin with pastry and back in fridge to stay chilled
- Chop 2 cups of pecan nuts
- In a bowl. cream together the butter and some of the sugar as you would for a cake
- Beat in the eggs
- Add the balance of sugar and maple syrup and mix well
- Put all the chopped pecans into crust and level out
- Pour over butter/sugar/syrup mix
- Cover with a foil hat and into the oven about half an hour
- Depending on your oven, another 20 minutes or so without the foil
You can tell it is done when there is just a slight wobble in the middle.
If it takes longer than the 20 minutes you may need to pop the foil back on to prevent burning
Inspired by http://www.nigella.com/recipes/view/best-ever-pecan-pie-834