Saturday, 16 April 2022

Apple filled Almond cake with a Cinnamon topping

I have posted many cakes using apples over the years. But I can honestly say this is just about one of the best, So as I bid you all farewell for the summer I leave you with this delicious cake. I may well post the odd recipe over the summer, if someone hands me an irresistible recipe, but otherwise, I will be back around mid September. I hope everyone has the best summer, lots of sun for us, great holidays, lots of visiting rellies to catch up with after two or three years. 

You will need a 7 inch spring form cake tin, buttered and lined. Pre heat your fan oven to 160C

4 oz SR flour

2 oz soft light brown sugar

2 oz ground almonds

3 oz butter

1 small egg, beaten

a teaspoonful or so of lemon juice

a few drops of almonds extract

In a small mixing bowl, mix together the flour, sugar and 1oz of the ground almonds then rub in the butter until it resembles breadcrumbs. Add the beaten egg and lemon juice and bring together. Tip into your prepared tin then sprinkle over the rest of the ground almonds.

1 lb of cooking apples, eg Bramleys

3 oz soft light brown sugar

1 teaspoonful lemon juice

Note: I started off with a tad over 1lb of Bramleys, but by the time I had peeled and cored was left with 13 oz.

Peel and core the apples, then cut into slices. Place in a bowl, then toss with the sugar and lemon juice. Now tip the apples over the almonds mix.

2 oz SR Flour

5 oz soft dark brown sugar

1 teaspoonful ground cinnamon

2 oz butter

In a small bowl, mix together the flour, sugar and spice. Lightly rub in the butter and tip over the apples.

Bake for around 1 hour 15 mins, but turn down and cover if browning too much. Leave the cake in the tin to cool, then sprinkle over some icing sugar to serve if you wish. I did not bother.

Enjoy. I have been posting new recipes non stop, weekly, since Xmas and before that from last September, and now it is time for a break. I will miss you all! Have a great summer time.

Sunday, 10 April 2022

Cider and Orange Cake

Being Cornish through and through I love cakes where the main fruit is currants, although I do not think this is particularly from here! It was sent to me by a cousin who enthused over the flavours. I agree, the spice combination with the hint of orange is just wonderful, not to mention how wonderfully moist it is. Quite strange with no egg whites and cider as the liquid, but somehow it works. She was right. Trust me! It is utterly delicious.

You will need a 7 inch spring form cake tin, greased and lined. Pre heat your fan oven to 160C.

4 oz of softened butter

6 oz castor sugar

2 large egg yolks

8 oz plain flour

1 teaspoonful baking powder

½ teaspoonful each of cinnamon and allspice

the grated zest of one large orange

8 oz currants

5 fl oz sweet cider

In a medium bowl, cream together the butter, and sugar until light and fluffy, then beat in the yolks. Mix together the flour, spices, fruit and zest. Tip into the butter mix  along with the ciuder. Mix well and tip into your prepared tin and bake for about an hour. Cool in the tin for a bit, then when cold cover with an orange flavoured icing.

6 oz icing sugar

2 tablespoonfuls water approx 

a few drops of orange extract

add some coconut to the mix of you wish!  I did!

Spread over the top of your cider cake. Enjoy! Wow! 

The tantalising smell as I took it from the oven tormented me, and I could barely wait to ice and then slice. The cake was barely cold when I took the pic!!

Saturday, 2 April 2022


Dark Jamaican Loaf

Well, as you glance down at the ingredients, you just know this will be a very rich and yummy cake. A friend passed me this recipe some time ago and I have been meaning to make it for months. Hey ho, so little time, so many cakes.

You will need a large loaf tin, well greased and the long sides lined with parchment, hanging over the long sides to help you lift it out. Pre heat your fan oven to 160C

3 oz softened butter

4 oz soft dark brown sugar or dark muscovado [I used Muscovado]

1 tablespoonful each of golden syrup and black treacle

2 large eggs

mashed ripe banana, 6-7 oz ie about 2 medium fruit

8 oz SR flour

1 teaspoonful mixed spice

large pinch bicarbonate of soda

pinch salt

8 oz plump raisins [I ran out and used sultanas]

2 tablespoonfuls rum

In a medium bowl, cream the butter and sugar, until lighter and fluffy, then whisk in the eggs, one at a time. Now add the banana, then all the remaining ingredients. If still stiff add another tablespoonful rum.

Tip into your prepared tin and bake for about 1¼  hours, until firm to the touch.

Meanwhile, warm a couple of tablespoonfuls of golden syrup.

Remove from the tin, then prick over the top with a fine knitting needle or similar and liberally brush over the warmed syrup.

Absolutely yummy.