In between Chocolate & Cranberry Easter Scrolls and Easter Buns (Hot Cross Buns), I decided a chocolate cake was in order. I have used spices typical to Easter baking – cinnamon, ginger & cloves and put them into a cake with chocolate, a little wholemeal flour, some apple purée and yoghurt. The result is this cake – a deliciously moist chocolate cake that is very easy to make.
This Lemon & Currant Cake is a super easy, old-fashioned style cake that takes about 2 minutes to throw together, not including the resting or cooking time. It tastes good with a glass of milk after a hard day at school; so good that it is hard to stop with just one piece. The wholemeal flour adds a nice nutty flavour and good texture, however the cake is also quite delicious with plain white flour.
Lemon & Currant Cake
Zest and juice of 1 lemon
½ – ¾ cup water
200g (1 cup) brown sugar
150g (1 cup) currants
½ cup sunflower oil
1 t baking soda
188 g (1 ¼ cups) wholemeal flour
1 t baking powder
70 g (¾ cup) ground almonds
Preheat oven to 180ºC/350ºF.
Add lemon juice to water, using extra water so that there is 1 cup of liquid.
Combine brown sugar, currants, oil, zest and lemon water in a large saucepan and bring to boil. Boil for 5 minutes.
Remove from heat and allow to cool for 10 minutes.
Stir in baking soda then sift in flour and baking powder.
Add ground almonds and mix until combined.
Spread into a greased & lined 20cm square baking tin and smooth the top of the mixture.
Bake for 30 minutes or until a cake tester inserted into the cake comes out clean of crumbs.
Cool in the cake tin for 5-10 minutes before turning out onto a cake rack to cool completely.
Store in an airtight container.
Day 6 is feeding day for my live sourdough batter. Having the baggie sitting on the bench in the kitchen seems like a good idea but can you over-mash the batter? Seems that everyone who walks past my baggie of bubbling goo has to mash it about a bit.
Fed and watered, or in this instance, fed and milked, I set the baggie on the bench to wait another 4 days until I can begin my baking. However, there is always a spanner or two that gets into the mechanism. On Day 7 the Anster arises to find the baggie grew legs overnight and walked right off the bench. Bother – slimy sweet batter had spilled out of the bag and crept under the dishwasher. Arggggh……
I was lent this delightful novel at the last Book club with my friends from my work – it is a book I’ve wanted to read for a while now but hadn’t got around to getting my hands on a copy. It turns out Fiona-Friend (an ex-work colleague and current book club member) has been keeping her copy from me. She probably knew I’d skip to the back, get out my apron and get started on the batter. Continue reading
It is full on harvest time in our suburban wilderness. The apple and pear trees are full of fruit ready for picking, the peaches are offering up the last of their season’s efforts and the late plums are almost losing their bloom while the citrus and feijoas are have little fruitlets on them.
Most of the apple trees are at the back of our section in the chicken run. It is a bit of a hike your pinny up above your knees and high step through the pumpkins growing rampant through the orchard in order to reach the row of spindly apple trees. This is the second fruiting year so it is exciting to pick up to seven or eight apples off each of the trees.
I wasn’t thinking of picking apples but while I was out snaffling the last of the Peacherines (I wasn’t so keen on planting these hybrid fruits thinking them a bit gimmicky but The Anster won that battle and I am so pleased he did as they are delicious – better than peaches and better than nectarines but that’s a little off-track) the apples were waving out to me, calling “pick me, pick me”. Continue reading
Before the empty-baking-tin woes once again befall the family, a batch of Applezacs were quickly mixed up and cooling on the baking rack in less than an hour. But one batch of biscuits will barely even make it into the tins – greedy hands were snatching the still warm biscuits from the cooling rack and so I turned to another trusted recipe Continue reading
Italia |Simple recipes from the Italian Cook School – Jo Seagar
I don’t believe I am alone when I admit that I don’t often make a recipe as it is written. I use the recipe as a guide, and substitute flavours here and there. Sometimes with success and other times not so but during the process I learn a little more about what works and what doesn’t. And so if I had been making this recipe – it may not have been such a wonderful ending to our dinner. We had invited guests to eat with us, and I was in charge Continue reading