March 2014

March 2014

Tuesday, September 30, 2014

Oven-baked apple crisps and Blackberry and almond cake

Oven-baked apple crisps
For me, September has been a ‘break-away’ month from writing on my blog. During this month I have, however, been fortunate enough to travel to Belgium, France, Holland and Germany and have indulged in some of the most wonderful sweet and savoury delicacies along the way; some of which I am sure will inspire me to greater baking creations in the months to come. On our return to the house last week, we found 2 ripe and ready apples left on the tree, as well as a bowlful of juicy cultivated blackberries. Of course, my baking ‘fast’ was over in a trice and here’s what I did with them…..

Oven-baked cinnamon apple crisps:
2 eating apples
1-2 tablespoons ground cinnamon
Ready for the oven

Line two baking sheets with parchment and set oven to 100C. Very thinly slice the apples into rounds, discarding the pips, (or use a mandolin). Arrange the slices in a single layer on the baking sheets and sprinkle liberally with the cinnamon. Bake for 90 minutes and then turn each slice over and continue to bake for a further 60-90 minutes, or until crispy. (This will depend on the juiciness of the apple variety). Eat straight away or keep in an airtight container for a few days. 

Blackberry and almond cake cooling
Blackberry and almond loaf cake:
2 large free-range eggs
200g of caster sugar OR 10 tablespoons of sugar substitute (I used Splenda)
185g ground almonds
70g spelt flour
1 heaped teaspoon baking powder
1 teaspoon of almond extract
200g blackberries (or other fruit if preferred)
5 tablespoons of milk
Handful of flaked almonds
Icing sugar to serve

Preheat the oven to 170C. Prepare and line a 2lb loaf tin. Beat the eggs with the sugar until pale and thick. Fold in the flour, ground almonds, baking powder, milk and almond extract. Then gently stir in the blackberries. Spoon the mix into tin and sprinkle over the flaked almonds. Finally, bake the cake for 45 minutes or until the centre is cooked and the top is golden. Leave to cool for 10 minutes before turning out on a wire rack to cool completely. Sift over some icing sugar before serving.

Tea time!