RICH HONEY AND RAISIN CAKE

I found this lovely cake recipe on a scrappy piece of paper, with the [partial] recipe scrawled over it! The paper was aged and fragile and the paper was tucked in an old folder, under another old recipe. Someone must have passed it to me decades ago and then I filed it away for future use!! I have absolutely no idea who gave it to me! Luckily it is now firmly in my repertoire and my husband, who loves honey, is addicted to it already!

Lightly oil and line the base of a 8” spring form cake tin. [you could use a 9” for a slightly shallower cake, but you may have to adjust the timings] Preheat your fan over to 160C

This cake does require a certain amount of preparation! Chopping raisins is a sticky, laborious task! Hey ho!, it took me about ten minutes, in smallish batches. But is essential for the yummy sticky nutty texture of this cake! It is sooooo worth it!

8 oz softened butter

6 oz soft light brown sugar [this was my choice]

¾ cup honey

3 large eggs

12 oz plain flour

1 teaspoon baking powder

pinch salt

1 teaspoon of vanilla bean paste or extract

4 oz chopped nuts [I used pecans and walnuts]

8 oz chopped raisins

a little milk to mix

The cake is made using the creaming method, but then I had to guess the cup size? Was this before the recognised measures? I decided to use the proper cup measure, but in the end only used ¾ of a cup because a whole cup seemed such a lot! I used ordinary runny honey.

After creaming the butter, vanilla and sugar. Add the beaten eggs, one at a time, beat in the honey then add the dry ingredients and finally the fruit and nuts, adding a little milk if you think it needs it. I used about 2 dessertspoonfuls.

Tip into your prepared tin and bake…. I had no timings or temperature. But plumped for fan 160C. After half an hour or so, turning down to 140C. It was just perfect and firm after 1¼ hr in total. 

Very yummy and so delish. 

Caramalised Onion, Thyme and Goats Cheese Tart with Thyme Pastry

This is my most favourite tart and I will never tire of making or serving it. [that also means eating it!] The smell of the onions cooking with the thyme is just wonderful. I found the filling recipe in an old magazine, that I was reading while having my hair done many years ago and tore it out! If you do not want to make your own pastry, you can buy an all butter shortcrust, then add the chopped thyme while rolling out. But if you have a food processor it is so easy and it takes longer to wash the equipment afterwards than actually making the pastry.

I baked this tart in a 9” loose bottomed fluted flan tin.

The Thyme Pastry:

6 oz plain flour

3 oz cold butter

1 egg yolk

couple of pinches of mustard powder

Sea salt and fresh ground pepper

some very finely chopped fresh thyme [no stalks, about a dessertspoonful]

Cut the butter into cubes, then tip all the ingredients into your processor along with 1 tablespoon of very cold water. Pulse for a few seconds, until it is like breadcrumbs then tip onto your lightly floured surface and bring it together into a ball, wrap in cling and chill for at least half an hour. I like just a little longer.

4 sliced onions

2 large eggs

150 ml double cream [thick cream]

finely chopped fresh Thyme - about a dessertspoonful]

Sea Salt and fresh ground pepper

150 gr soft Goats Cheese

3 or 4 whole Thyme stalks to decorate

Meanwhile, slice the four onions. Slice, do not chop. [see photo on my Blog]. Heat about 4 tablespoons olive or rapeseed oil in a large fry pan. Tip in the onions, then sprinkle over some demerera sugar [about a dessertspoonful]. On a med-low heat cook for about 45 -50  mins [slowly does it, to release those sugars], adding another large teaspoon of chopped thyme just over halfway through. Stand over the pan and just smell that aroma!!!!! Season. Set aside to cool when cooked. 

Line the flan case with the thinly rolled pastry, patch where necessary. Don’t panic if it is not perfect. It is easy to patch. Prick the base with a fork. [see photo on my Blog] Chill again in the fridge, then line with scrunched up baking parchment and baking beans and bake in a preheated fan oven 180 C for about 15 mins. Remove from the oven and take out the parchment and beans and bake for about another 5 mins.  Place the tart on a baking sheet to help you lift the eggy mix into the oven. This can be done beforehand.

Turn the oven down to about 150 C.

Tip the onions into your tart. Slice a 150 gr roll of Soft Goats Cheese and place over the onions. Whisk the eggs and cream together, season, then pour the eggy mix over the onions and cheese, sprinkle over some more fresh ground pepper [I use mixed, but with red predominant], then decorate with a few thyme stalks. Very carefully lift into the oven and cook until firm, about 25 mins.

Just yummy. Warm or cold.

SPICY OATMEAL CAKE

This is a very special and different cake! So soft, with such a delicious texture and flavour. This unusual recipe was given to me by a rellie on my recent travels in South Africa, hence the cinnamon! The original recipe was shown with a decorated topping but personally I do not think it needs it, a dollop of clotted cream alongside would be much nicer!! But then I am Cornish through and through. The frosting is just as unusual, so I have added it. I have made the cake twice now and used the topping on the second. My husband, who has a very sweet tooth, loved it!! You choose!

3 ½ oz oatmeal [medium]

generous ½ pint boiling water

Start off by adding the water to the oats and set aside for a while to cool and absorb all the water.

4 oz butter

9 oz soft dark brown sugar

1 teaspoon vanilla bean paste or extract

2 large eggs

7 oz SR flour

small teaspoon bicarbonate of soda

large pinch of baking powder

generous teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon salt

Cream the butter, vanilla and sugar, then add the eggs one at a time. Add the dry ingredients then finally the oatmeal. Mix well until the porridge is combined

Tip into your prepared large loaf tin. I place a wide piece of parchment across the short side to help lift it out. Bake for about 50-55 mins at 160C, turning down to 150 after 30 mins. Cool on a rack.

Meanwhile…. heat your grill

LAZY DAISY FROSTING

2 oz butter

2 fl oz evaporated milk

3 oz soft dark brown sugar

2 oz coconut 

3 oz chopped nuts. I used pecans, but only cause that is what I had, and I do like using them for baking.

Melt the milk and butter then add the sugar until melted, stirring continually until bubbling. Then add the coconut and nuts. Spread over the top of your cake and pop under the grill while still hot.

WATCH IT ALL THE TIME!!! toast until brown and very bubbly. Mine took about 4 -5 mins. But I continually checked it. I also placed it on the rack furthest from the elements.

Just absolutely delicious.

A CAKE FOR AFTER EIGHT!

We all love After Eights! Once I open a box, I unfortunately can’t stop. So I never buy them!!! Except at Xmas, of course. So I got the idea of using Chocolate and Peppermint Extract to give you that wonderful flavour in a cake. I also love cakes made using oil and buttermilk. I wasn’t even sure this would work! Trust me… it does, with bells on.

Pre heat your fan oven to 160C. Lightly oil and line a 9 x 9 inch [about] square brownie tin. Leave plenty hanging over the sides to help you lift it out.

8 oz SR flour
2 oz dark cocoa powder  [Use Green and Blacks - it is so good]
1 small teaspoon bicarbonate of soda
½ teaspoon baking powder
large pinch salt
3 fl oz sunflower oil
7 oz caster sugar [I used golden caster]
1 large egg
1 teaspoon vanilla bean paste
4 fl oz buttermilk
4 fl oz strong black coffee [cooled]

1 teaspoon of Peppermint Extract. [I bought it in Asda]

In a medium bowl, sift together the flour, cocoa, bicarb, baking powder and salt. In another bowl, whisk together the oil and sugar until well combined - about 1 minute. Best to use a hand mixer for this cake. Whisk in the egg, vanilla and peppermint then continue whisking until it is paler and quite light, maybe 2 minutes. Add the buttermilk and cooled coffee, whisking on a very low speed as it will be quite runny now. Lastly, still on low speed, mix in the flour, until just combined, then continue with a metal spoon. You need to be careful as you do not want to knock out the air you have carefully whisked in! Then pour the batter into your prepared tin and pop it into the oven for about 40 mins.

Leave in the tin for a few minutes, then cool on a rack.  I inverted the cake to remove the parchment and the peppermint flavour hits you right away! You can cheat and buy a frosting in a tub or, like me, make a light chocolate Butter icing with a few more drops of the peppermint, to decorate. You could also use some After Eights, cut or broken! I don’t have a box, it’s not Xmas

THREE CHEESE LOAF with CHIVES

I have no words to describe this truly scrumptious loaf. It is very easy, especially if you have a mixer with a dough hook, but the kneading is good for your muscles anyway!

It is made with mascarpone [I love using that in cakes as well], parmesan and a blue cheese of your choice. I used Bodmin Blue [Asda sells little 3 oz packs in their mixer range of cheeses] but any blue will do.

In a large bowl, or your mixer with a dough hook, place:

1lb strong plain flour

1 teaspoon salt

1 sachet of easy bake yeast [7g]

2 teaspoons caster sugar

1 large egg

5 tablespoons mascarpone [use a measure]

2-3 oz parmesan cheese [if you want it a little stronger use 3oz]

6 ½ fl oz barely tepid water

Knead for about ten minutes, but just before the time is up, add:

3 oz Bodmin Blue, crumbled. See pic on my Blog.

2 tablespoons chives

or if like me you put the timer on, then went to hang the washing on the line, then forgot about it, add another minute to mix the chives and cheese in! No matter.

Place in a warm spot - I used a window with the sun streaming in [usualy!!], then allow to rise until well double in size for about 1-2 hours. Tip on to a lightly floured surface and gently knock back, then shape in a nice round and place on a baking sheet. Cover with some oiled cling film and rise again for about 45-50 mins.

Preheat your fan oven to 200C. 

Take an egg yolk and a tablespoon of cold water. Mix well, then brush over the loaf. This makes a great glaze. I then made slashes in a cross shape. You need a very very sharp knife for this or a lamé. A lamé holds a razor blade and is very handy for slashing. I bought mine online.

Bake for about 30 mins.

Just perfect. Enjoy! The texture is so soft - I tore the pieces out of the loaf to try and show this, plus the oozey bits of melting cheese. Is oozey a word??? It is now.

MILK TART  [MELKTERT]  from South Africa 

It is impossible to visit South Africa without trying this traditional dessert. I tasted several versions, [it’s a hard life, but someone has to do it] so I looked forward to making one as soon as I returned to Cornwall. While there I bought a couple of recipe books, but the one I like the most is entitled Hunger for Freedom, the Story of Food in the life of Nelson Mandela. I decide to use this old traditional recipe, rather than a modern updated one.

Originally a Cape Malay recipe, adapted from a bland, old Dutch recipe, brought over by the settlers. The Cape Malays adapted it, added the cinnamon to make it what it is today.

It’s quite easy and a very delicious cold dessert. I used a fluted loose bottom tin, maybe little more than an inch deep. I realised then that it would only take half of the filling quantity. So if you have a deep flan tin, go for the whole lot! These can also be made in little individual tarts. Or make a larger tart. The “pastry” is enough for two smaller tarts.

The recipe is in two parts.

THE PASTRY [like nothing we know here in the UK, more biscuit like]

4 oz butter [110 gr]

½ cup caster sugar

1 large egg

2 cups plain flour [cake flour in SA]

pinch salt

2 teaspoons Baking Powder

½ teaspoon of cinnamon powder

Cream the butter and sugar, add the egg slowly, beating with each addition. Beat in the flour, salt, spice and BP and bring together with your hands. Roll out the dough as much as you can - it is very short [I did it in about 3 pieces] then press it evenly into a 8” [20cm] pie dish that has been lightly greased, patching and levelling out with your fingers or the back of a spoon. Trim around the edge. Chill for at least 30 mins then line with parchment and fill with baking beans and bake blind for about 25 mins at 180C. I then took out the beans and continued baking for another 5-10 mins at 160C. Lightly dredge the base with more cinnamon, then cool.

FILLING

3 large eggs

1 cup caster sugar

4½ cups of whole milk

2½ tablespoons of plain flour

2½ tablespoons cornflour

1 teaspoon salt

1 teaspoon vanilla extract [or pod, or vanilla bean paste]

1 oz melted butter

2 tablespoons of cinnamon sugar

Beat together the 3 eggs and sugar. Warm the milk until it is just about to boil, then remove from the heat and slowly add to the egg and sugar mix, beating well with each addition to ensure the eggs do not curdle. Add the remaining assembled ingredients and beat well. gently cooking over a low heat until it comes together as a custard, [ just a minute or so]. Do not stop stirring! It is ready when it is thick enough to coat the back of a spoon. Allow this to cool a little then pour into the cooked pastry case, then leave to cool until completely set - at least an hour.  Once it has set, dredge with cinnamon sugar. Serve room temperature - I never saw it chilled.

You can make your own cinnamon sugar: mix ¼ cup granulated sugar and 1 tablespoon cinnamon powder in a screw top jar. Leave for a few days to infuse, shaking now and then.

But you can buy it in large supermarkets.

A true taste of South Africa. So scrummy. I served it for dessert last Friday, when I cooked for my family and everyone loved it!

NOTE: please make sure your cinnamon is well in date. The flavour deteriorate quickly.

NOTE: I used English cup measures - it seemed OK!

MANGO AND COCONUT CAKE

I found the idea for this recipe many years ago in a magazine and the taste is fruity, moist and sweet and quite different for a teatime treat. Mango is one of my most favourite fruits and is perfect in this cake. The crystallised dried diced Mango is fairly expensive - it will cost about £2, but it is worth it for this delicious treat. I bought the fruit in Grape Tree, but it is readily available in health food shops and suchlike. They come in little diced chunks but to get the lovely moist mango taste all the way through, you need to chop it until the bits are very very small. See pic on my Blog. This is an easy peasy all in one method so is a doddle.

You will need an 8” spring form, loose bottomed cake tin, lightly oiled and the base lined with parchment. Preheat your fan oven to 180C

Place all the ingredients in a medium mixing bowl - except the mango

6 oz softened butter

6 oz caster sugar

½ teaspoon vanilla bean paste

grated zest of an orange

3 large eggs

1 oz desiccated coconut

1 oz ground almond

8 oz self raising flour

1 tablespoon milk.

Crystallised dried diced mango - about 6 oz [150g], chopped into very very small bits.

Mix well for a couple of minutes, it is much easier with an electric hand whisk, but a wooden spoon is good! Then fold in the fruit. Tip this mixture into your prepared tin and bake for about 40 mins, until just firm to the touch. Cool for a few mins in the tin then turn onto a rack. The cake is enough on its own but you can decorate it.

Make an icing: I used just plain icing sugar with a little extra zest then drizzled it over the top, with a tad more coconut. But you could make a butter icing as an alternative to top it.

Just scrummy.