Roasted Hazelnut & Browned Butter Cake

I am such a fan of Hazelnuts and this cake is made all the nuttier because of the browned butter. Plus it has Muscavado sugar and it’s Gluten and Wheat Free. This has to be tried with a small strong coffee (you chose the origin of the style), just give yourself those 5 minutes to enjoy it and all memories of nasty, stale nuts in and on cakes will waft away on the perfumed breeze of your joyous exhalations  … no really, it’s true 🙂

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Roasted Hazelnut & Browned Butter Cake

210 g / 7 oz hazelnuts

240 g / 8 oz butter

2 tsp vanilla extract

180 g / 6 oz Muscavado sugar

120 g /4 oz Gluten & Wheat Free SR flour

8 egg whites

3 tablespoons granulated sugar

Preheat your oven to 350˚F, 180˚C or Gas 4.

Grease enough parchment paper to line a 29 cm /12″ round cake pan. Parchment paper is best as this cake sometimes sticks.

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Spread the hazelnuts onto a tray and pop them into the oven for 5 – 10 minutes, stay alert as son as you smell them they are done (the more you do this the more confident you’ll become in trusting your sensesas you cook).

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Put them on the side to cool.

src=”https://scarletrosita.files.wordpress.com/2012/12/dscn4388.jpg?w=300″ width=”300″ height=”225″ />

Now put the butter into a medium sized saucepan and set to melt over a moderate heat. Once it is melted, stand by the cooker, turn the heat up and watch it as the butter rises and you start to notice the foam in the centre change colour from yellow, to amber to a deeper brown. It’s done! Take it off the heat and allow it to settle and cool for 10 minutes.

Now put the nuts into the food processor and milled to a fine crumb, or chop on a board, it will take a little longer but is perfectly fine.

Stir together the nuts, flour and sugar (squeeze any lumps of sugar between your fingers and they will break down.

Whisk the egg whites. Add the granulated sugar and whisk until very stiff peaks.  Transfer the whites to the large mixing bowl with the sugary, floury nuts.

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Pour the butter into the bowl too and make sure to tip in the browned sediment, I have photographed it so you can clearly see it. This is all the lovely flavour. Now add the vanilla too.

Fold together the dry ingredients, the brown butter, vanilla and egg whites.

Pour the batter into the prepared cake pan, and bake for 50 minutes.

Cool on a rack 30 minutes.

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Now lift the cake out and remove the paper and set the cake onto a plate.

Chocolate Ganache 

120 g /4 oz 70 % Cocoa solids Chocolate, chopped
60 ml / 2 fl oz double cream

Put the cream into a small saucepan and over a medium heat just bring it to simmering point (where you can see a few bubbles forming at the edge.

Turn off the heat and add the chocolate in one go and stir quickly until it has melted, thickened and glossed up, beautiful.

Pour it over the cooled cake. I like to cress it with a few chocolate dipped coffee beans 😉

 DSCN4015This cake is available to order from me (UK Mainland) for £26  + £8 P&POther countries then please contact me for more information :)http://www.facebook.com/ScarletRosita

or email scarletrositafood@btinternet.com

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.
email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Super Citrus Layer Cake

As a lifelong devotee of the baking of cakes I know the love that can come my way just by taking some care over mixing a few ingredients together. Anyone who frequents the Southwark food markets and has visited my stall will know that so many of the items I make are personalised for someones dietary needs, they’ll be Vegan, Gluten and Wheat Free, No Added Sugar etc, all adding a virtuous appeal to the food.

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This cake is just delicious, that is it’s virtue 😀 It is perfect at the end of a meal, as a celebration cake or even for a treat with tea or coffee. It is not too sweet and the sweetness is cut with the tang of the citrus fruits and the citrus fruit is soothed with the cream cheese frosting.

Plus its 3 tiers, it’s a big ‘un, we all love a big ‘un!  🙂

Limelayercak1

Super Citrus Layer Cake

Lemon Layer Cake 5

For the cake

240 g / 8 oz butter, at room temperature

480 g / 1 lb sugar

4 eggs

480 g / 1 lb sifted self-rising flour

250 ml / 1/2 pt natural yogurt

1 tbsp ( 2 lemons minimum) lemon zest

2 tbsp ( 2 oranges minimum) orange zest

Grease enough greaseproof paper to line 3 x 23 cm / 9” layers

Preheat oven to 350˚F 180˚C or Gas 4.

Cream butter and sugar.

Lemon Layer Cake 1

Add eggs 1 at a time, beating well after each addition.

Lemon Layer Cake 2

Add flour, zests and yogurt and fold until mixed. Divide batter equally between the 3  prepared pans.

Lemon Layer Cake 6

Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean or the centre springs back when pressed with a finger.

Turn out onto a rack and allow to cool.

Lime Curd

8 egg yolks
240 g / 8 oz  sugar
60 g/  oz butter
3 limess, zest grated and juiced
Place all the ingredients in the double boiler (or a heat proof bowl) over just simmering water. The top bowl shouldn’t be sitting in the hot water. Cook and stir continuously until mixture begins to thicken, this takes about 10 minutes. It won’t go super thick more like cream. Take it from heat and let it cool, then cover and refrigerate it to thicken up well.

Cream Cheese Topping

200 g / 8 oz Cream Cheese (at room temperature)

2 tablespoons sifted icing sugar

1 teaspoon vanilla extract

Just beat these together with a spoon, it won’t take long, until it is smooth.

Now to assemble the cake. Put one cake onto the plate. Add half the lime curd and spread to the edges.

Add on another cake and the other half of the curd. Spread evenly.

Add the last cake and spread with the cream cheese frosting.

Limelayercake

How easy was that 🙂

Limelayercak1

 

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This cake is available to order from me (UK Mainland) for £22  + £8 P&P

Other countries then please contact me for more information 🙂

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Chicken Liver Pâté

I made this because I love it, and I thought if no one else likes it then all the more for me …hurray! But I found that lots of people like it ( have I mentioned we did a lot of eating with friends and family over Christmas?) and if they liked it, then they had a barely disguised enthusiastic love of it … hurray again!

So for those people, here is the recipe. Again it is very easy to make. My advice is that you should cook it for a minute LESS than you feel you should. All those nasty, dry, bitter pates that you have had in the past were very, very likely to have been overcooked, or OLD! Make it and eat it within 78 hours. That beautiful pink colour changes as the surface of the pate comes into contact with the air.

Such a wonderful old recipe, a traditional dish served all over England with recipes first written down in Medieval times but doubtless the dish predate these too. I really like that, a recipe that goes from hand to mouth, the eater falls in love with it and the chain continues from hand to mouth. And each cook can add a little of what they love, just as I have done with this recipe.

Feel free to add a little of what you like too, but if you want to use cider then you must not add the Vermouth otherwise the consistency will be altered.

Play, Eat, Enjoy!

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Chicken Liver Pâté

Chicken Liver Pate

180 g /6 oz butter

1 large chopped red onion

3 large garlic clove, chopped

1 tsp dried thyme

1 tsp dried oregano

1 tsp dried sage

1 tsp nutmeg

1 tsp salt

Good grind black pepper

1/2 tsp ground allspice

500 g/ 1 lb chicken livers, trimmed

50 ml / 2 floz Brandy (optional use water if you prefer)

100 ml /  4 floz White Vermouth  (optional use water if you prefer)

Special equipment: a 1 lt / 2 pt  dish or terrine or some small ramekins or even teacups 🙂

Chicken Liver Pate 1 Chicken Liver Pate 2

Melt 2 oz butter in a large nonstick pan over moderately low heat, then cook onion and garlic, stirring, until softened, about 5 minutes.

Chicken Liver Pate 3 Chicken Liver Pate 4  Chicken Liver Pate 6

Add herbs, salt, pepper, spices, and livers and cook, stirring, until livers are just cooked all over on the outside, about 4 – 5 minutes.

Chicken Liver Pate 7

Stir in brandy and vermouth and remove from heat.

Chicken Liver Pate 8 Chicken Liver Pate 9

Purée mixture in a food processor until smooth.

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Then transfer the pâté to the dishes you want to use. Just flatten the top.

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Melt remaining 4 oz butter in a small pan over low heat, then pour the melted butter over the top of the pate, melt a little more if necessary as I don’t know the size of the dishes you are using, they may be wide and flat in which case you may need a little more butter.

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As you can see I have only poured on the clarified butter, leave the milky solids in the bottom of pan and tip into the bin.

Chicken Liver Pate 13

Once the pate has cooled down it can be covered with cling film and chilled until it is all firm, about another 2 hours.

With the butter carapace the pâté can be kept chilled up to 2 weeks, it shouldn’t spoil, but really to get the best of the sweet flavour of the liver, the savoury of the herbs, the aroma of the alcohol and that depth from the garlic, seriously, eat it within 3 days. Spread it onto crackers, or a nice bread or even just some toast. Delicious 😀

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Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Aubergine Involtini

These have appeared twice over my Christmas suppers with friends this year, they are a fiddle to make but not difficult and they do taste really good. Normally an Involtini is rolled but I made these as part of a list of dishes and I wanted to keep them really neat and good looking on the plate, so I stacked them, as you can see. Another little change to tradition is that I use a cooking spray to cook the aubergine but if you prefer to fry them, then please do. On one day I was serving these in between Fresh Fennel Sausage Stuffed Ravioli and 1000 Garlic Chicken and on another day they were served between Garlic, Mushroom & Red Pepper Polenta and Venetian Chicken Spaccato Spaghetti, so the reduction in fat was a great way of lightening up the whole meal.

Great hot from the oven, but something else a couple of days later as a nice lunch with a pitta bread and some shredded lettuce … don’t forget a squeeze of lime juice 😀

Aubergine Involtini

Aubergine Involtini

#Vegans only

*Non Vegans only

to make the sauce stir together

1 tablespoon extra-virgin olive oil

500ml / 1 pt tomato passata

1 dssp balsamic vinegar

1 tsp sugar

1 tsp salt

4 garlic cloves, chopped

1 tsp dried Basil

1 tsp dried Coriander

Aubergine Involtini 1

for the involtini

2 medium aubergines cut into 12 (1/4” thick) round slices

1/4 teaspoon freshly ground black pepper

Cooking spray

2 tbsp pickled red peppers

12 Basil leaves

*8 slices mozzarella

*8 slices gouda

#16 tsp Tahini

1 teaspoon grated lemon rind

*2 oz Parmigiano Reggiano cheese, grated

# 2 tbsp fresh flat leafed parsley chopped

Preparation

. 1. Preheat oven to 375°F 190°C or Gas 5.

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. 2. Spray or brush the aubergine with oil and sprinkle with salt and pepper; arrange slices in a single layer on a oiled baking sheet.

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. 3. Roast for 15 minutes. Until they look soft and feel pliable.

. 4. Allow to cool.

. 5. Combine oil and tomatoes, vinegar, sugar, basil, coriander, garlic and a good season of salt and pepper. Just set to one side.

Aubergine Involtini 5

. 6. Start to assemble these little stacks. First the aubergine round then either add a piece of gouda or a teaspoon of Tahini then lay on a basil leaf, another aubergine and add a slice of pickled red pepper. Finish with a slice of the cooked aubergine.

Aubergine Involtini 6

. 7. Spread 1/3 of the tomato sauce over the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Place the stacks evenly into the dish, spoon the remaining sauce over and around the stacks.

. 8. Now you can either insert the mozzarella into the sauce between the stacks or add in that remaining Tahini.

. 9. Cover with a sheet of foil and pop the dish into the oven. Bake at 375°F 190°C or Gas 5 for 25 minutes or until bubbly.

Aubergine Involtini 2

. 10. Just before you take it to the table sprinkle either with a little grated Parmigiano Reggiano or the chopped parsley.

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Banana Bread

This is such a great cake, the fact that on a normal day it has bananas in it is a bonus.

This is the cake that I use in the Winter Semifreddo (without the chocolate topping), it gives the best texture and a stable consistency to the pudding in a way that no other cake does.

I am giving the recipe twice as one is perfect for Vegans, or if you need to avoid eggs for any reason, but a good cake recipe that doesn’t contain all the typical cake ingredients is turning into something of a speciality for me.

I promise you, once again, this is a very simple and straight forward recipe that will produce no gnashing of teeth in frustration 😀

Banana Cake

Banana Cake (Like you’ve never had before)

Banana Cake 1

6 large ripe bananas (at least as ripe as in the photo, even blacker is better for flavour but less black is Okay too)

2 egg

160 ml / 6 floz olive oil

140 ml / 5 floz honey

2 tsp vanilla extract

2 tsp baking soda

1 tsp fine sea salt

420 g/14 oz  Gluten Free Self Raising flour

90g / 3 oz 70% Cocoa Solid Chocolate

6 slices of dried Banana Chips (Optional)

or

*Vegan Banana Cake (Like you’ve never had before)

6 large ripe bananas

2 tbsp Vinegar (Balsamic is best (the flavour is great with the Banana but Malt is fine too, whatever you have in the cupboard- all the acid smell will be gone once it is cooked)

160 ml / 6 floz olive oil

140 ml / 5 floz Golden Syrup or Agave Nectar

2 tsp vanilla extract

2 tsp baking soda

1 tsp fine sea salt

420 g/14 oz Self Raising flour

90g / 3 oz 70% Cocoa Solid Chocolate

6 slices of dried Banana Chips (Optional)

*asterixed points are for Vegans only to follow

# hashtagged points are for the non Vegans to follow

Preheat your oven to 350˚F, 180˚C or Gas 4.

#Butter a piece of greaseproof paper or parchment.

*Vegans: Brush with a little oil a piece of greaseproof paper or parchment.

Use it to line a 23 cm/9” bundt pan. Or a round cake pan, I like the look of it in the Bundt, but keep it 23 cm/9”. This is a nice big cake and the cake will either need the whole in the Bundt or else to be thinned a little with the extra width.

Sift together baking soda, salt and flour.

Banana Cake 2  Banana Cake 3

Mash the bananas until liquid. You can do this in the food processor or with a potato masher or just a fork, they are all fine methods.

Banana Cake 4  Banana Cake 6

#Add to the bananas the eggs, oil, honey and vanilla extract and either give it a quick blitz or whisk to get it all well blended.

*Vegans: Add to the bananas the vinegar, oil, Golden Syrup/Agave Nectar and vanilla extract and either give it a quick blitz or whisk to get it all well blended.

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Pour the banana ‘smoothie’ into the flour mix and stir with a whisk until just combined.

Banana Cake 8 Banana Cake 10 Banana Cake 9

Pour mixture into prepared pan and bake until a tester comes out clean, about 40 to 50 minutes.

Banana Cake 11

Cool the cake in pan on rack for 10 -15 minutes.

Banana Cake 9

Turn it out and allow to cool completely.

Bring a small pan of water to the boil, pop a heatproof dish on top of the pan and turn the heat off (the residual heat should be sufficent to melt this tiny amount of chocolate).

Use a butter knife and gently poke and stir the chocolate until it is melted. Now use a cloth to take the dish off the pan. Just wipe away any drips from the bottom of the bowl so they don’t drip onto the cake and spoon and tip the chocolate all over the top, let it dribble . I like to add a few Banana Chips but that is up to you.

Banana Cake

I like the strong chocolate and I have often used the 85% Cocoa Solids Chocolate but you can use milk chocolate or white chocolate, or no chocolate at all.

Needless to say the cake I used in the Semifreddo did not have a chocolate topping

Enjoy 🙂

 

 

 

 

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (While stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Winter Semifreddo or Christmas Pudding Ice-cream

This is such a great standby pudding 🙂  I always call it Christmas Pudding ice-cream, but it does not contain any of said pudding and not too many similar ingredients, but it has served so well on many Christmas’ as the pudding, and on loads of other days too. It is actually a ‘Semifreddo’ as it contains whipped cream, but even that definition is  corrupted as it does not contain a custard or an ice-cream, but the texture of fabulously light, meltingly soft, super chilled mousse makes it a Semifreddo.

I love Christmas pudding, but lots of people really do not, so this recipe came about because I wanted to make something that would tick all the Christmas pudding boxes that everyone loves but none of those that people really don’t like about the pudding. So it is fruity and spiced and pleasantly fragrant with alcohol, without making your teeth stick together with sweetness or leave you feeling like any sort of post meal walk is an utter impossibility and what you want is a lie down with a nurse that knows how to use a stomach pump.

And again it has been a pudding that my very small children were very happy to eat so they had a chance of developing a palette that can appreciate more than just sugar and chocolate.

The cake that I use in this is the Banana Cake (Like you’ve never had before), it gives the best texture and a stable consistency to the pudding in a way that no other cake does, but I used to use Gingerbread, which also works well and adds an extra spice to the final pudding 😉

It does contain raw eggs. And, yes, I know some of you will be worried about eating raw eggs and I will not go down the old argument of ‘we’ve eaten raw eggs for generations. v’s. we didn’t live so long back then’ but instead would just like to make another relevant point – the most vulnerable point of contamination (try to be discreet here) is the chickens ‘exit’ point when the egg is laid. Once laid producers will remove any extra ‘hen matter’ so the shell is clean. When we break the egg we need to be careful to not get shell into the food and wash our hands afterwards. I do not want to labour the point so if you have any concerns about consuming raw eggs (although the fear and panic that was initiated in the 1980’s has all but been debunked) then can I refer you to this website to coax you back to confidence about the whole issue. http://www.lioneggs.co.uk/page/eggsafety

(I still separate my eggs by tipping the yolk from shell to shell but you can capture the yolk in your clean hand and let the white fall into a clean bowl or use a small cup to hold the yolk back as the white is drained away. I shall put all this into the Chef-y Tip’s section).

I suppose this is part of the encouraging us back to not relying on someone else to do the work for us, reclaiming our ability to feed and care for ourselves so we don’t pay through the nose for stale food that is old before we even get it home and is made in a kitchen by someone you don’t know as opposed to taking pride and pleasure in cooking for ourselves, friends and family, from ingredients we have chosen or grown or been given, in your own kitchen so you know how old it was and whether you had a cold or were tired and didn’t pay the best attention to what you were doing …. lalalalalalala …. it’s Okay! I’ve stopped now … come back …. rant over 😀

This is so much nicer than anything you will have eaten from a shop, it will not take you back to Mediterranean holidays as the flavours are from a different season, but it is an incredible delicious pudding that anyone can make (some sort of whisk definitely helps though).

Get those bowls out, this is going to be fun 😉

Christmassemifreddo12

Winter Semifreddo or Christmas Pudding Ice-cream

120 g/ 4 oz Banana Cake

1 tsp Mixed Spice

1 tsp Ground Nutmeg

100g / 3 oz Raisins

100g / 3 oz Sultanas

60 ml Brandy

60 ml Water

60 g Coco Mango/ Dried Apricots/Dried Prunes

60 g Glace Cherries

2 Eggs

1 dssp Vanilla extract

120g / 4 oz Muscavado Sugar

500ml / 1 pt Double cream

60 ml Marsala

Christmassemifreddo

Christmassemifreddo1

Pop the Raisins and sultanas into a saucepan with the water and the brandy. Bring to the boil, stir and turn the heat off. Stir well. Set to one side and allow to cool.

Christmassemifreddo4

Christmassemifreddo2

Break the cake into hunks then put the cake pieces with the spices into a food processor and blitz to a medium crumb. Or you can just chop it with a knife if you don’t have one. It will be perfectly delicious still.

Christmassemifreddo3

Christmassemifreddo6

Chop the cherries and which ever other dried fruit you have chosen, I have used the Coco Mango but you may choose the apricots or prunes, not too small, each fruit cut into 4 or 6 is small enough.

Christmassemifreddo7

Put the cake and dried fruit into a nice roomy mixing bowl.

Christmassemifreddo5

Put the eggs with the sugar and vanilla into a bowl and beat for about 5-10 minutes until you have a lovely thick mousse-y texture. (this is the ribbon stage, it needs to be thick enough so that when you lift the whisk and make an ‘S’ or an ‘8’ the trail stay clear enough for it to be readable).

Christmassemifreddo8

As that is beating you can get another bowl and start to whisk the cream to a nice firm-ish texture, as you do this add the Marsala.

Christmassemifreddo9

Pout the egg onto the fruit and cake in the bowl – you can see the texture of the egg mix here.

Christmassemifreddo10

Add the soaked dried fruit and any excess liquid in the pan and the cream.

Christmassemifreddo11

Now mix this mixture, you can fold, stir, turn it mmm you can taste it now. Does it want more Marsala? Or sugar? Or spice? Add it now and stir well.

Turn this into a nice clean plastic box and pop it into the freezer. Leave it for about 6 hours.

When you want to serve it take it from the freezer and leave it in the fridge for about 30 -40 minutes, this will get it to that perfect super chilled mousse state.

Christmassemifreddo12

Scoop and eat 🙂

How good am I to you?

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com
phone or text 0792 310 9170
Facebook http://www.facebook.com/ScarletRosita
or follow me on Twitter
https://twitter.com/ScarletRosita
Follow Me on Pinterest

Apple Sharlotka

This particular cake is a favourite in my house and down the market. It is sweet and fruity and light and you can have a nice big slice of it. It has No Added Fat and the tender melting quality comes from the apples.

This is a great breakfast cake, or ‘really need to grab something that’s not just fat and salt’ snack/lunch stop gap. Or it is just as wonderful warm from the oven with a spoonful of something creamy on top as an elegant end to a Sunday lunch or even a supper with friends.

Apple & Cherry Sharlotka Sliced

I am putting it in today, as again, this is going to help you out over Christmas, especially if you really do not want a steamed fruit pudding, an overly rich Chocolate cake or cloyingly thick cream pudding. It is ‘light’ it will tick all those boxes you want from a pudding without making you live to regret eating it (in more ways than one, no need for  6 hours down the gym after this).

I am giving you the recipe with Apples and with Apples and Cherries (I have a cherry tree in the garden, me and the black birds have an early morning feud over who is getting the best ones, generally I think they can have the ones near the top of the tree seeing as I can’t reach those ones 😉  And once again my  Mum’s instruction on bottling fruit means that I have a great stash ready for when I need them. Of course the Cherries in Italy are very fragrant and sweet but I am very happy to eat the slightly sour, bright red ones from my garden, especially as they have the added bonus of being ‘FREE’. I say go check out the hedgerows in the Autumn, you will be surprised at what you can gather on common ground, which may not look as pretty as the Supermarket stuff but usually tastes nicer.  So, anyway,  you choose which will suit your palette better

Apple Sharlotka

All together

Either

8 medium, tart apples, Coxes are my favourite, but really you can use what is in the fruit bowl no problem.

or 4 medium apples and 250g/10 oz canned/jarred/bottled cherries (drained weight)

3 eggs

7 oz granulated sugar

2 tsp vanilla extract

6 oz Self Raising flour

4 oz ground almonds

1 tbsp of Flaked almonds for the top

Sifted Icing sugar to finish

Preheat oven to350˚F/ 180 ˚C / Gas 4.

Line a 21 cm/9” can tin with buttered parchment paper. Use parchment if you can otherwise this cake will stick to greaseproof, not a total disaster but it’s a better looking cake with no bits nicked out of it.

My trick for lining pans (you can do all the measuring and drawing around if you like, but I just tear off a sheet that will definitely cover the pan plus an extra 2cm/ 1″ over the side lip. Screw it into a ball (go on!), now flatten it again, you can now butter it, or spray oil onto it . Now press it into the pan so it covers the bottom and comes up and protrudes above the edge of the tin. You are so going to love me for this.

Ground almonds in the base of the pan

Sprinkle 1 oz almonds onto base.

The size of the chopped apple

Peel, halve and core your apples, then chop them into medium-sized chunks.

Set the cut apples in a mixing bowl to one side. If you are using the cherries, then add these now.

The coated fruit

Sift the flour and the remaining ground almonds on top of the fruit and stir until they have a nice powdery coating.

Coating the fruit with the flour and almond mix

The eggs and sugar whisking to the ribbon stage

Put the eggs and sugar either into a food processor, or the bowl of your mixer and whisk them to the ribbon stage.

As they are whisking add the vanilla.

Folding the whisked eggs into the mix

Pour over the apples or apples and cherries mixture and then fold together the almond-y/floury/fruity/eggy mix. Just kind of stir with a lifting and turning over motion until just combined.

Pouring the mix into the pan

Pour  into the lined cake tin.

The flaked almonds on top of the cake batter

Sprinkle with flaked almonds.

Bake in the preheated oven for 1 hour to 10 minutes, or until a tester comes out free of batter.

Cool it in tin for 20 minutes, then tip out onto a cooling rack, peel off the parchment paper, and flip it back onto a nice plate.

Apple & Cherry Sharlotka

Dust lightly with icing sugar.

Apple & Cherry Sharlotka Sliced

Serve warm or cooled, dusted with powdered sugar.

This cake is available to order (for free collection or mail order UK mainland P&P £8) £16. Please email me scarletrositafood@btinternet.com

or message me at my Facebook page  if you have any dietary issues or needs that I can help with 😀

Come and see me on Saturdays’ at Bermondsey Square Farmers Market in Southwark. It’s just off Tower Bridge Road, a short walk from The White Cube, Southbank and Borough Market.
All new customers will get a lovely washable cotton shopper as a ‘Thank you and please come again next week’ (Whie stocks last!)

Every Friday at about 6 pm GMT I publish photos of the items I have cooked for market. Have a look at the Facebook page.

email me scarletrositafood@btinternet.com

phone or text 0792 310 9170

Facebook http://www.facebook.com/ScarletRosita

or follow me on Twitter
https://twitter.com/ScarletRosita

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