Marmalade Cake

RECIPE: Marmalade Cake

Goes well as elevensies or afternoon tea. Will give 10 – 12 slices depending on generosity


Ingredients

Dry:
1 cup Wholegrain Spelt Flour
1 teaspoon Baking Powder
¼ teaspoon Ground Allspice
½ cup Ground Almonds
Wet:
65g Melted Butter
60g Natural Greek Yogurt
125g Marmalade
1 Large Egg


Method

  • 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

Notes

  • 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.

Crumble

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?


RECIPE: Crumble

Makes 4 piggy portions or 6 moderate


Ingredients:

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


Method:

  • 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

Variations:

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.

Pecan Pie

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.


Ingredients

1 unbaked pastry pie crust
2 cups pecan nuts, chopped
1/4 pack unsalted butter (approx 63g)
1 cup demerara sugar
3 eggs
2/3 cup maple syrup


Method

  • 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
and http://thepioneerwoman.com/cooking/2010/10/the-pie-thatll-make-you-cry/