Monday, 1 September 2014

Hedgerow Loaf Cake



It has to be said that, after a hot and close Summer, this past fortnight has definitely felt like Autumn.  Along with the cooler weather, the hedgerow fruits are here in abundance.  Here then a recipe for a hedgerow fruit and nut cake, which will hold whatever fruits you deign to gather.  This simplest of recipes served as a wholesome birthday cake for a mother-in-law fond of the hedgerows, and is seen here the following day with coffee.

Cream 200g Butter with 150g Sugar.  Beat in 4 Eggs one by one.  Fold in 150g Spelt Flour, 1 level tsp Bicarb., 1 level tsp Baking Powder (all sieved) and 150g Ground Almonds.  Then fold in autumnal fruits, nuts and seeds.  In this case I have used Windfall Apples, Elderberries, Blackberries, Walnuts and Hazelnuts.  The fruits and nuts should be about the same volume as the mix so that when folded into the mixture it contains them, but only just.  Spoon into a lined loaf tin.  I have then topped it with slices of Apple and Flaked Almonds.

Bake at 180C for about 40 mins until cooked through.

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Notes:
You could try replacing some of the ground almonds with ground hazelnuts - heat them, rub off the skins, then grind to flour.  I think that Maple Syrup instead of Sugar might taste really lovely in this cake.  I have yet to try this... Also, this is not a very sweet cake.  If you would like it to be sweeter you could sprinkle with Brown Sugar before cooking or drizzle with Honey or Maple Syrup once cooked and when still warm.

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