Fruity baking

Back in Norwich – and a day of rather successful kitchen antics it indeed has been.

sweet sponge with a blueberry and apple topping

220g self raising flour
175g caster sugar
120g unsalted butter
110ml milk
2 large eggs
To garnish:
1 apple, sliced and tossed in a little lemon juice
A cup of fresh blueberries
A sprinkle of sugar

Start with soften butter and cream in caster sugar. Add the eggs, milk and vanilla extract. Mix again to a runny mixture, then add the flour and mix once more until the ingredients are combined. Pour into the centre of a 6″ circular tin (or 5″ square tin).

To decorate, I like to pierce the fresh blueberry skins so that juices stain the apples during the baking process. Slice the apple as finely as you can and lay across the cake however you like, depending on the shape of the tin you use. Top with the blueberries and finish with a sprinkle of sugar.

A lovely fresh cake, and fantastic eaten warm.


Rolling pins

Bake with:

225g plain flour
1/2 tsp baking powder
110g caster sugar
85g unsalted butter2-3 tbsp milk
and an egg.

Fill with:
1tsp vanilla extract,
250g whipping cream,
3tbsp icing sugar,
a small punnet of strawberries.

Sift the flour, baking powder and sugar together and rub in the butter. Stir the beaten egg and milk  into the ingredients.  When the dough turns out soft but not too sticky, it is ready to roll out to a 3/4″ thickness. Cut 3″ circles from the dough, place on a greased baking tray and and bake in a preheated oven on 180 degrees for 10-15mins. Once baked to a golden colour, allow to cool.

Combine the vanilla extract, and icing sugar with the cream and whip to thicken. Sandwich the cream on the warm baked cakes with the strawberries.

Serve with a decent cup of tea.

Eating Out.

Simple food out in town –  Often only as good as the company you share it with.