Peach and Bramble Meringue Slice

At the end of the summer, peaches, nectarines and foraged berries, like blackberries, are sweet and full of flavour.  I'm lucky living on the farm, that I can simply step out of my back door and down our lane to pick some 'brambles'.  Here in Scotland there are not quite enough ready to make jam or jelly, but there were just the right amount to add to a tray baked cake.

It all started with the two egg whites I had left over from another recipe.  I didn't want to make a pavlova or meringues, much though I love them.  I could have frozen the egg whites for another day, but there was no cake in the tin so my thought was to make a cake and top it with meringue.  This recipe is adapted from a plain vanilla tray bake sponge, but I didn't add any milk to the mix as I knew the fruit would add moisture.

Peach and Bramble Meringue Slice
For the cake
2 peaches or nectarines
approximately 75g of blackberries (brambles)
175g butter or soft margarine
225g self-raising flour
1 1/2 level teaspoons baking powder
175g caster sugar
3 eggs
1 tsp vanilla extract

For the meringue
2 egg whites
100g caster sugar

1. Heat the oven to 180 C, Gas 4.  Grease and line a roasting tin 30 x 22.5 cm.
2. Skin and chop the peaches or nectarines.
3. Place the butter or margarine, flour, baking powder, sugar, eggs and milk together in a large roomy bowl and beat well for about 2 minutes until well blended. Gently fold in the chopped peach or nectarine pieces.
4. Turn the mixture into the tin and smooth the top, press the brambles into the mixture, distributing them evenly across the mixture.
5. Bake for about 35 minutes until the cake has shrunk from the sides of the tin and springs back when pressed in the centre with you fingertips. Don't let it get too dark as you will be returning it to the oven.
6. Turn the oven down to 160C, Gas 3.
7. Place the egg whites in a bowl and beat with an electric mixer until they form soft peaks.  Add the sugar a spoon at a time whisking well until all the sugar has been used.
8. Spread the meringue over the cake and bake for 10 minutes until the meringue is firm to the touch and pale golden brown.
9. Leave to cool in the tin and when cold, cut into squares.

The cake is moist and delicious with the sweet fruit pieces adding a soft lusciousness and the meringue a light crispy texture.  You can make the cake without the meringue and it would be almost as good, but the meringue really enhances it. 

I submitted this recipe to The Guardian Cook - Reader's Recipe Swap and was thrilled when it was accepted and published.




I'm entering my Peach and Bramble Meringue Slice for this month's Alpha Bakes which is asking for bakes which include the letter P.  Alphabakes is a monthly challenge run by Caroline Makes and The More than Occasional Baker 

Labels: AlphaBakes, Blackberry, Bramble, cake, meringue, Peach, slice, tea

posted by Janice @ 21:53 18 Comments

K is for Kugelhopf

The letter K is a rather challenging one to bake.  However, one of the main reasons I like to take part in blog challenges and events is to push myself to try recipes I wouldn't otherwise have made.  I searched around for bakes starting in K and there were not very many at all, I toyed with making some Kiwi Fruit Muffins but in the end decided to attempt a Kugelhopf. Kugelhopf is a yeasted sweet bread usually baked in a fancy tube tin.

Alphabakes is a blogger baking challenge run by Ros at The more than occasional baker and Caroline at Caroline Makes who is hosting this month.

It was particularly fortuitous that I was contacted by The Craft Company to review some items from their website.  The Craft Company specialises in cake decorations and cake decorating supplies including cake boards, cake boxes, cake decorating equipment, baking tins, ingredients and cake toppers, everything you might need for decorating cakes. When I browsed around their site I found this 'large tube ring silicone mould'  which is perfect for a Kugelhopf. I also asked to review a bottle of PME Release-a-Cake which I felt might just be required for such an intricate mould. Delivery from the Craft Company was prompt and the items were well packaged, I couldn't fault them. Prices were also keen with the silicone mould costing £7.00 and the PME Release-a-Cake £2.85 for 236g. A range of delivery options are available.

Dough risen in the mould

Poire William

Baked and ready to unmould

Kugelhopf just before being brushed with melted butter

The verdict? The Kugelhopf was a huge success, it was light, sweet and rich, the alcoholic sultanas don't overpower the soft bread.  Everyone loved it and my mother-in-law said she preferred it to cake.

I chose products up to £10 from The Craft Company to review.  I was not paid for this review and my opinions are my own.

Labels: AlphaBakes, Bread, brioche, Dorie Greenspan, Kugelhopf, PME Release-a-cake, Silicone Tube Mould, The Craft Company

posted by Janice @ 21:13 12 Comments

Apricot Tea Bread

I haven't made a tea bread for some time and always find them to be really good value, as they get better after several days wrapped in foil.  Dried apricots are once of my favourite things and as I was looking for an 'A' bake for AlphaBakes AND a bake suitable for a  Village Fair, Fete or Show for the Calendar Cakes challenge,  it was just the excuse I needed to make this loaf.  It certainly turned out well, it's fruity, moisty and chewy, it really doesn't need any butter but you could spread some on if that's your thing.  There wasn't any strong taste from the Whittards WhiteTea with Pomegranate that I used for soaking just an overall fruity flavour.

Apricot Tea Bread

350g/12oz mixture of apricots and mixed dried fruit (you can use all apricots but I wanted to use up some ends of bags of raisins and sultanas)225g/8oz mix of light and dark muscovado sugar
300ml/1/2 pt hot Whittards White Tea with Pomegranate (any tea will do, but I used this as I had just reviewed it.)
275g/10oz self-raising flour
zest of an orange
1 large egg, beaten

1. Put the dried fruit and sugar in a bowl and pour over the hot tea.
2. Leave it overnight to soak up the tea, but I didn't have time, so mine got 2 hours and was still pretty wet.
3. Heat the oven to 150C/130C fan/gas 2
4. Line a 900g/2lb loaf tin with baking parchment or one of those clever loaf tin liners.
5. Add the flour, lemon zest and beaten egg and stir iwth a spoon till mixed through.
6. Bake for 11/4 to 11/2 hrs or until it is well risen, firm to the touch and a skewer inserted in the centre comes out clean
7. Leave to cool in the tin for 10 minutes then turn out onto a wire rack to cool.
Peel of the baking paper or liner and serve sliced with or without butter.




Alphabakes is run by Ros at The more than occasional baker and Caroline at Caroline Makes and  Calendar Cakes is hosted by Rachel at Dolly Bakes and Laura at Laura Loves Cakes.

Labels: AlphaBakes, Apricot, baking, Calendar Cakes, Teabread

posted by Janice @ 19:39 11 Comments

Watercress Open Sandwich with Coconut

As usual Saturday lunch was a a bit of a forage in the fridge.  I sliced a couple of very thin slices of sourdough bread and spread them with lighter than light Helmann's mayo, then piled up a mixture of watercress and baby salad leaves.  Some slices of red pepper and tomatoes topped it off.


No Croutons Required is hosted alternately by Lisa from Lisa's Kitchen and Jacqueline at Tinned Tomatoes

Labels: AlphaBakes, Belleau Kitchen, coconut, Lisa's Kitchen, No Croutons Required, Tinned Tomatoes

posted by Janice @ 22:16 4 Comments

Yorkshire Barm Brack with Wenslydale for Best of British

One of the things I love about visiting tea rooms in Yorkshire is being served a piece of Wenslydale cheese with a slice of fruit cake, it's a fabulous combination and a real treat, if you've never tried it I can recommend it.



When I saw that Karen at Lavender and Lovage was hosting Best of British for the Yorkshire region, it was a no-brainer that I should make a traditional Yorkshire Barm Brack and serve it with a wedge of Hawes Wenslydale cheese. 

Yorkshire Barm Brack

550g/ dried fruit - sultanas, currants and raisins
225g /4oz candied peel, chopped
225g /8 oz glace cherries, halved
300ml/10 fl oz cold, strong, black "Yorkshire" or other tea
150g/5½ oz butter, slightly softened
150g/5½ oz soft, dark brown sugar
3 large eggs
225g/10oz all purpose/plain flour
2 tsp baking powder
2 tbsp black treacle/molasses
100ml/3 fl oz whisky
1 tsp freshly ground nutmeg
2 tsp lemon juice
110g/4oz ground almonds

1. Place all the dried fruits in a large bowl, pour the tea over, stir well, then cover with a tea towel and leave overnight.
2. Preheat the oven to 170°C (160C Fan)/325°F/Gas 3.
3. Line a 22cm/8½" cake tin (I used a square tin) with greaseproof paper or baking parchment and grease lightly with a little butter.
4. Place both the butter and sugar into a roomy baking bowl. Cream the butter into the sugar until light, smooth and creamy using either a fork or electric hand whisk.
5. Mix the flour with the baking powder. Beat one egg into the creamed butter, then beat in a third of the flour. Repeat until all the eggs and flour are used up.
6. Finally, gently stir in the treacle, whisky, nutmeg and lemon juice to the cake mixture using a spoon or spatula.
7. Drain the dried fruits of the tea and add the ground almonds. Stir well then add to the cake mixture, again stirring gently until all the fruits are incorporated into the mixture. Make sure you do stir gently so as not to knock the air out of the mixture.
8. Spoon the mixture into the prepared cake tin and gently level the surface. Cook in the preheated oven for 2 - 2½ hours or until dark, golden brown.
9. Remove the cake from the oven and place on to a cooling rack and leave the cake to cool in the tin. Once cooled it is ready to eat. The cake keeps well when stored in an airtight tin. 

It's a lovely moist fruit cake, there is a hint of whisky flavour, not surprising given how much there is in it!  The black treacle and dark brown sugar also add a lovely depth to the flavour.  I probably had my oven a little too high as it was ready a little soon and is a bit more damp in the middle than I would have liked.  It's an easy recipe to make and definitely one to make again.


If you would like to enter the Best of British challenge which is sponsored for the first six months by New World Appliances  proud BRITISH manufacturers of kitchen appliances.  Each month, one entrant will be picked AT RANDOM to receive a £50 Amazon voucher.  And, at the end of the six month period there will be a regional showdown, with a judge to pick the best entry  New World Appliances have kindly offered £300 of Amazon vouchers for the overall winner, so if you enter every month you have 6 chances to win the grand prize!
We’ll be showcasing the entries both on the Face of New World blog and on host blogs and promoting the recipes through Facebook and Twitter, with all your entries fully credited back to your blogs. The full rules are posted on The Face of New World Appliances.

The Best of British Challenge has been organised by Karen Burns Booth of Lavender and Lovage and Fiona McLean of London Unattached.  Many thanks to them both for all their hard work.





I'm also entering this cake for Alphabakes August 2012. as it is a Teabread for the letter 'T'.  Alphabakes is organised by Ros at The More than Occasional Baker and Caroline at Caroline Makes.

Labels: AlphaBakes, Best of British, Lavender and Lovage, New World Appliances, Teabread, Wensyldale, Yorkshire

posted by Janice @ 21:08 15 Comments

Walnut Brownie Cupcakes - Hello Cupcake!

Imagine a mouthful of rich, slightly gooey chocolate brownie, then suddenly you crunch into a bitter sweet walnut - you've just had a virtual Walnut Brownie Cupcake!

These little beauties come from a delightful little book called 'Hello Cupcake' by Leila Lindholm, published by New Holland. RRP is £12.99 although it's on sale at a popular on line bookshop for £7.14 but you have the chance to win a copy, right here on my blog.  Scroll down to the bottom of the post and follow the instructions on the Rafflecopter widget.

The book is dedicated to cupcakes and whoopie pies and contains lots of very tempting recipes some classic combinations like Butterfly Lemon Cupcakes and Double Chocolate Whoopie Pies.  Then there are some more unusual flavours like Rhubarb Cheesecake cupcakes, Sticky pecan upside down cupcakes and Nutella Whoopie Pies.  Then there are some really fun recipes like S'mores whoopie pies, Elvis Presley Cupcakes and Miss Piggy cupcakes!

I really liked that every few pages there was a page of tips, for example tips about oven temperatures, or the story of the creation of Whoopie Pies.  The photographs are stunning, both of the cupcakes and the many children who feature enjoying the cakes!

I decided to bake the Walnut Brownie Cupcakes, not only because they looked delicious but so I could enter them for this month's Alphabakes challenge - letter "W".


They would also be really popular at a cake stall so I am also entering the cupcakes for Tea Time Treats.

Walnut Brownie Cupcakes

200g walnuts
175g butter
150g light muscovado sugar
150g good quality cocoa powder (I used 100g and found that quite enough)
50ml golden syrup
1 pinch salt
3 free range eggs
150g plain (all purpose) flour
1 tsp baking powder
100g good quality 70& dark chocolate

1. Turn the oven to 175C
2. Toast the whole walnuts in a hot and dry frying pan
3. Whip the butter, sugar and muscovado sugar until creamy.
4. Add the cocoa, syrup and salt.
5. Whisk in one egg at a time.
6. Mix the flour with the baking powder and sift it into the other ingredients.
7. Coarsely chop the chocolate and add it and the whole walnuts to the batter.
8. Set out paper cups in a muffin tin and fill the cups with  two-thirds full with the mixture.
9. Bake them in a middle of the oven for about 5-20 minutes.  Test them with a toothpick, they should be a little sticky in the middle.  Leave them to cool.


Leila suggests decorating the cupcakes with shipped cream and fresh raspberries, but I made up a little butter cream and piped a swirl on top!


The recipe was easy to make, there was just one thing...the recipe says that it makes 12 cupcakes and I made 24 normal sized cupcakes and 10 mini cupcakes!  Not that I'm complaining but if you didn't have two cupcake tins you might find you had to bake this in two batches.



Alphabakes is run by Ros at The more than occasional baker and Caroline at Caroline Makes and Teatime Treats is run by Karen at Lavender and Lovage and Kate at What Kate Baked

a Rafflecopter giveaway

 Disclaimer: This is a sponsored post. I was not required to write a positive review and any opinion expressed is my own.

Labels: AlphaBakes, Book Reviews, brownies, cupcakes, Hello Cupcake, Tea Time Treats, Walnut Brownie Cupcakes

posted by Janice @ 18:32 35 Comments

Vanilla and Blueberry Muffins

I was looking for a recipe that would use up the remaining blueberries after decorating the Elizabeth Sandwich.  I also needed a 'V' recipe for the Alphabakes challenge.  A quick look through the index of some of my books and the word 'vanilla' was jumping out as the most likely, but I couldn't see anything particular I wanted to make.  Thank goodness for Google which led me to Cake Frills run by Sheila, an experienced baker and cake decorator, who had the perfect recipe for Blueberry and Vanilla Muffins




Alphabakes is hosted this month by Ros, The more than occasional baker  who alternates hosting the challenge with Caroline at Caroline Makes

 The muffins were delicious, beautifully light with a nice balance of vanilla and blueberry flavours.

Labels: AlphaBakes, blueberries, Cake Frills, Muffins, Vanilla

posted by Janice @ 14:44 6 Comments

Hazelnut, Apricot and Honey Wholemeal Loaf

The Alpha Bakes challenge for May is to bake something beginning with the letter 'H'. It's hosted this month by Caroline of Caroline Makes  who alternates hosting with Ros from The more than occasional Baker I had a browse through my books and found this Hazelnut, Apricot and Honey Wholemeal Loaf in The Great British Bake Off, How to Bake.  That gives me two H's!



It's a sweet wholemeal bread mix, with honey instead of sugar and milk instead of water.  Added to it are toasted hazelnuts and chopped apricots.  I think I would add a little more liquid to the mix next time as the dough was quite tight and heavy. 

Labels: AlphaBakes, Bananas, Bread, Breakfast Club, Caroline Makes, dried apricots, Fair Trade, Fuss Free Flavour, hazelnuts, More than occasional Baker, oranges

posted by Janice @ 19:11 8 Comments

Versatile Blogger Award

• Tango Like Raindrop
• Turquoise Lemons
• Aga Girls
• How to Cook Good Food
• Laura Loves Cakes

Labels: AlphaBakes, Caroline Makes, Versatile Blogger Award

posted by Janice @ 21:27 5 Comments

Lemon Meringue Pie

I wasn't really planning on posting this Lemon Meringue Pie so soon, but I posted this pic on Facebook and Twitter and there was such a positive reaction that I thought I had better get on with it!
I don't often make Lemon Meringue Pie because it always seems a bit of a fiddle, blind baking the pastry, making the lemon filling and then, the easy bit, whipping up the Meringue topping.  However, it is a favourite of my MIL and as it was Mother's Day, I thought I would treat her. 


I'm also entering this for Alpha Bakes, I'm pushing it a bit as the letter this month is 'M',  Lemon Meringue Pie.   Alphabakes is co-hosted by Ros from The More Than Occasional Baker and Caroline from Caroline Makes. This month Caroline is in charge of the challenge and you can find out how to join in HERE



Lemon filling
2 large lemons
40g cornflour
300ml water
2 egg yolks
75g caster sugar

Grate the rind and squeeze the juice from the lemons and put in a bowl with the cornflour.  Add two tbsp from the water and blend to form a paste.  Boil the rest of the water and pour onto the cornflour mixture.  Put the mixture into a pan and bring to the boil stirring all the time, simmer for about 3 minutes until it is thick.

Remove from the heat and add the egg yolks and sugar, then return to the stove and heat through for a minute.  Remove from the heat and leave to cool for a minute.  Then spoon into the baked pastry case.

Meringue topping
3 egg whites
125g caster sugar


Heat the oven  to 160C
Whisk the egg whites until they form stiff peaks, add the sugar a teaspoon at a time, whisking in well after each spoonful.  Spoon over the lemon filling spreading right up to the edge of the pastry.  Bake for 30 minutes until the meringue is pale golden brown.



 

Labels: AlphaBakes, Lemon Meringue Pie

posted by Janice @ 20:32 14 Comments

Lemon Love Cakes!

I'm entering this in the February Tea Time Treats Challenge run by Karen at Lavender and Lovage  and Kate at What Kate Baked, Kate is hosting this month and has gone all 'Romantic'! 





Lemon Love Cakes
125g (4 1/2 oz) butter
125g (4 1/2 oz) caster sugar
Finely grated zest of 1/2 large lemon (keeping the zest of the remaining 1/2 lemon for the lemon icing)
2 eggs, beaten
150g (5oz) s-r flour 
1/4 tsp baking powder

 1. Preheat the oven to 180C, line a fairy cake tin or muffin tin with paper cases (you will get more cakes if you use the fairy cake tin, but they will be smaller)
2. Cream the butter in a bowl until soft.  Add the sugar and lemon zest and beat until fluffy. Add the beaten eggs a bit at at time, then add the sifted flour and baking powder into the mixture.
3. Divide the mixture between the paper cases and bake for 7-10 minutes, until risen and golden.  Remove cakes to a baking tray and let them cool completely before icing.


75g (3oz) butter
175g (6oz) icing sugar, sifted
finely grated zest of 1/2 lemon
2-3 tsp squeezed lemon juice
heart sprinkles


1. Cream the butter until soft, sift the icing sugar into the butter with the lemon zest and enough lemon juice to get the right consistency for piping or spreading.
2. When the cupcakes have cooled completely, put the butter icing into a piping bag with a large star nozzle an pipe swirls onto the cupcakes.  Alternately, spread a large teaspoonful over the top with a palette knife.
3.  Sprinkle some love over the cupcakes in the form of some little pink hearts!

As an aside, I went to get my camera to take my blog photos and my husband nearly took off with one of these cupcakes, so they obviously work!

Labels: AlphaBakes, cupcake, lemon, lemon cupcake, Tea Time Treats

posted by Janice @ 07:00 12 Comments