Tag Archives: teatime

Banana bread 17/52

27 May

A quick and tasty bake. Perfect for freeing your house of manky bananas 🙂  This one had the welcome addition of figs for a bit crunch.

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A good addition to any (every) lunchbox.

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Chocolate, Pear and Hazelnut cake 13/52

8 Apr

Mmm. Yummy if I do say so myself.

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This cake benefits from the moistened of the pears combined with the richest dense crumb that comes from supplementing the flour with ground hazelnuts. Shards of dark chocolate stop the sweetness of the pears from becoming overwhelming.

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Another classic from the Good Housekeeping 101 Cakes and Bakes we had this whilst it was still warm as a desert with creme fraiche. Today I will serve it with tea for a mid afternoon delight.  Definitely one to make again.

Bara Brith 8/52

23 Feb

Yummy tea cake this week 🙂 

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My favourite part of this recipe is soaking the dried fruit in Earl Grey tea and dark brown sugar. Why? Smells amazing. Looks like the most unctuous brown goo you have ever seen. I know that the juicy plump fruit will be sweet and bergamot scented and will explode with flavour when I eat a slice slathered with salty butter!

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I first made this cake when I worked for the wonderful Sheelin Davies at her Deli about 7 years ago. It was a really good seller and introduced me the delights of cake that you eat with butter (the savoury ambrosia as I like to think of it)!

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So once my fruit was soaked (raisins and figs,  none of the devil food peel) this was simples. Just add eggs, flour, oil and beat till smooth. Cook the batter inappropriate loaf tin for about an hour at 150C.

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Turn out, cool. Serve with a brew and some butter. Keeps really well and is a less stick to your teeth version of malt loaf!

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I also managed to squeeze in the making of some baby girl cupcakes for the latest arrival in the gorgeous Neale family. Mini cupcakes to celebrate my Mum’s house move also went down well!

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Pistachio Loaf Cake 1/52

6 Jan

I first laid eyes on the recipe for this whilst staying with friends for New Year, the vibrant green of the nuts in the photo lured me in. Suffice to say my decision to get on Amazon and purchase the Hummingbird Cake Days book was pretty immediate.

The day after its arrival I assembled the ingredients and got to work. Mr M kindly chopped the nuts whilst I creamed butter and sugar, added eggs, followed by flour, creme fraiche, vanilla essence and the pistachios. The mix went into a loaf tin and from there into an oven pre-heated to 170 degrees celsius for an hour until golden.

After cooling on a rack I glazed it with a simple runny icing and tipped it with finely (almost dust) chopped pistachios. I had intended to give it a rose water glaze, but alas we were out of this fab flavouring.

So I would rate this as easy to make, its just a variation on a creamed sponge mix. It creates a light crumb and the pistachios bring their unique flavour and beautiful colour to the cake. It tastes pretty fine, if I were to make it again I would flavour the glaze and maybe top it with crystallized rose petals for contrast.

All in all I am pretty happy with this, especially as its quite a big loaf and there is plenty to be eaten 🙂

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