Mary Berry Queen of Cakes

Baking again- this time inspired by The Great British Bake Off (I was backing Brendan!)

So I dug out a Mary Berry cake book, selected a few recipes to have a go at and here's the first one!

A twist on Devonshire Apple Cake, I added some pears to the cake as well as apples and omitted the almond essence.

450g of cooking apples (if making just an apple cake) or for an apple and pear cake, 2 apples and 2 pears
juice of 1/2 lemon
350g self raising
2 teaspoons baking powder
350g caster sugar (I used part golden caster sugar)
4 eggs
225g butter, melted
1-2 teaspoons of mixed spice (optional)

 Pre heat oven 180C / 350F / Gas 4
Grease and line 12 x 9 inch (30 x 23cm) roasting tin with greased greaseproof paper.

Peel and core apple and pear, thinly slice, squeeze lemon juice over them.
Place flour, baking powder and caster sugar into a large bowl. Beat the eggs together and stir into the flour with the melted butter.

Mix well then spread half the mixture into the tin. Arrange apples and pears over cake mixture.
Pour rest of the mixture over the top.


Bake for up to 1 1/4hrs (mine took around 55 minutes) Check the cake until it is golden brown, with a spring touch.







Leave to cool for 15minutes. Turn out and remove paper.

You can serve the cake hot with custard, ice cream or yoghurt, or leave to cool and eat on its own.
















This is a really light, moist cake and the fruit tastes really nice.

Enjoy!

Sing

So here were some of my Jubilee festivities...sadly the rain came down and we decided not to go to the park, but had a good seat and food watching the tv.

Got carried away with strawberries, but you can see what I was going for!

Butterfly cakes!

Loved this I have to say! Vanilla buttercream with strawberries!!

http://www.youtube.com/watch?v=0ah_Yf7ey1Q&feature=related

This song so very appropriate and a great way to end the celebrations!

Jubilee Preparations

It's almost here and whilst I haven't gone all out for the Jubilee, I have suddenly decided I want to do something to mark the day.

First thought is decorations...I'm making some bits and I'll post photos of various items this week, but a big focus is food!!!

Now I'm sure there is a picnic in the park or some event near to me and I might pop along for a bit, but I also want to do something at home and either way food is required. I have seen some lovely reciepes in magazines and I may attempt some, but I also remembered from my time in America a 4th July cake/pudding someone made with strawberries, blueberries and cream in the sahpe of the US flag, so I thought I might try something similar, but whether I make it into a trifle or cakey thing I haven't yet decided. I did however manage to trawl through my American photos and find one of the pudding to work from and I then found this which is quite similar:

I'll attempt something similiar I think...my mouth is watering already!

I'm also thinking of cakes and various dessert items, perhaps a main meal of roast chicken and these bits for afternoon tea!!! Unless we go for the picnic in the park, oh it's all last minute but whatever I do hope it's memorable, and yours too!

Simple and Tasty Snacks

I do love cooking- when i get time! I enjoy making cakes and snack items, as well as meals, so I thought I'd give you a simple receipe for some flapjacks. These are great for lunches, in the biscuit jar or as a craft snack- goes great with a nice cup of tea!

Ingredients:

• 175g / 6oz demerara sugar (sometimes I use soft brown sugar)
• 175g / 6oz butter
• 225g / 8oz rolled oats (porridge oats are fine)
• Optional Extras for flavour: dried fruits / berries (blueberries taste great) / chocolate chips

Method: Preheat oven to 180 degrees C / 350 degrees F / Gas mark 4

Melt the sugar and butter together in a pan, mix in oats. Ensure the oats are covered by the mixture.
Add your chosen fillings, I like using dried fruit such as apple and pineapple, the apple goes really well with fresh buleberries, but you can pretty much add any filling you like!

Pour the mixture into a greased and lined baking tin, ideally 8 x 12" (20 x 30cm), I often just use whatever tin I have lying around and make either chunky or thin flapjacks. Ensure you press the mixture in firmly.

Bake in the oven for approx 30mins (depending how crunchy you like them.) Cut into fingers and leave to cool, once cooled move to a wire rack or straight into an air tight container.

This receipe makes around 16 flapjacks, just double the mixture to make more.

Quick, easy and tasty treat!