I have a growing collection of vintage recipe books. The most recent addition is a copy of Borwick’s Cookery Book which looks to be from the 1920s or 30s.
One of the recipes that jumped out at me was this one for luncheon seed cake. I love caraway seeds in bread but have never tried using them in a cake. I’d never heard of luncheon cake but, after some online detective work, I found that Mrs Beaton included a version which includes candied peel and currants in her famous Book of Household Management.
It’s quite a substantial cake – only a small slice is needed. The caraway really works well, giving it a distinctive flavour.
I consider myself something of a greedy chocoholic (who edges the cake knife round a few millimetres when no ones looking to get a bigger piece). But faced with this triple chocolate cheesecake, a small slice was sufficient… even for me!
It is is the richest, most decadent chocolate fantasy I’ve ever made or eaten. A quick tally of all the ingredients brings it in over 2 kilos!
There’s a base made from crushed Oreo cookies…
…a thick, intense dark chocolate middle layer…
…and a sweet, white chocolate ganache topping (with dark chocolate flakes to decorate of course!)
It was a real winner with everyone who tried it… and there’s now a note in my recipe file for “must make again!”
Last week we shared a Taiwanese bread recipe; this week we’re staying in that general geographical area with this Japanese cheesecake.
This cake is also known as a soufflé cheesecake – it gets this airy texture from the separated eggs.
A stiff meringue is made from the whipped egg whites and sugar, and is then folded into the mixture at the end.
To finish the cheesecake, the recipe calls for an apricot glaze. We have all manner of home made jams & jellies in the cupboard, so I decided to make a plain version of the cake – then experiment with the different flavours of jam for each slice.
Apricot might indeed be perfect, but you never know…
…it could be blackcurrant, wild raspberry, strawberry, gooseberry or quince!
I’ve somehow managed to get to the wrong side of mid-40 without ever having tasted saffron, although Justin’s used it in some of the kitchens he’s worked in (he’s so windswept & interesting!).
It’s often added to rice dishes and sauces, but I obviously decided to give it my first outing in a cake!
Saffron loaf is a traditional Cornish recipe. It’s a very straightforward bake; mix the dry ingredients, crumb in the butter, add the saffron-infused milk, form a soft dough, a short prove then pop it in the oven for about an hour.
This isn’t a dainty cake. You can cut it into small, delicate pieces for a touch of refinement, of course… but we didn’t go down the Ritz afternoon tea route and had a large slice (with a scraping of butter!).
A rustic pottery mug full of strong tea was the ideal accompaniment.
It’s sweet & fruity with the subtle, yet distinctive, saffron flavour coming through nicely.
A delicious late afternoon pick-me-up – a perfect way to satisfy that peckish stage between lunch & dinner.
This week, I needed one lemon for something or other but saw one of those string bags of lemons in the supermarket for a whole 25p – cheaper than buying it singly.
I ended up with half a dozen lemons in the fruit bowl that needed using up. More drizzle cake? Cookies? Sorbet? Meringue?
I’ll let you in on a secret. Even though I generally can’t bear lemon, I LOVE lemon curd – I don’t know why! Lemon curd on hot, buttered toast is divine – and it’s a doddle to make.
I found a really simple recipe in my favourite celebrity chef, Delia Smith’s Cookery Course Part Two. I scaled up her recipe which made enough to fill two 400ml Mason jars. As well as being good on breakfast toast, you can use it in a sponge sandwich like I did here, lemon curd tarts or lemon roulade.
Don’t worry if your mixture looks like it’s curdling when it begins to cook. Once the temperature is low, you keep stirring and the butter begins to melt – it will all be fine!