Posts Tagged ‘dessert’

Cakes & Bakes: Rhubarb, apple & cardamom crumble

Thursday, June 11th, 2015

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Home-made rhubarb apple & cardamom crumble | H is for Home

In a recent post, we mentioned that Justin wasn’t a massive fan of fruit crumble – there was utter disbelief amongst some of our readers! We’ve talked through it over recent weeks – it’s good to get things out in the open. To be precise, he doesn’t like a soggy zone between the fruit & browned topping. The merest hint of uncooked, wet flour and there’s real distress.

Rhubarb apple cardamom crumble ingredients

Now we’ve identified the true cause of his phobia, we’ve been able to work through it together (with the help of a crumble counsellor) and have experimented with different methods. We don’t add any water to the fruit or pre-cook it any more – and top with thinner layers of crumble mix to produce crispy, crunchy perfection. There’s no stopping him now – strawberry, pear, plum – bring it on!

Cardamom pods

So, for this week’s Cakes & Bakes we’ve got a crumble – rhubarb, apple & cardamom crumble.

Sugared crumble fruit

The cardamom adds a distinctive and really interesting twist…

Crumble ingredients

…and chopped almonds in the topping also worked well.

Uncooked rhubarb apple & cardamom crumble | H is for Home

So, the only decision left to make – custard, cream or ice cream. It was a custard kind of day for us!!

Bowl of rhubarb apple & cardamom crumble with custard | H is for Home

  Second helpings for Justin – we really have moved forward from those dark, crumble-free years!

Pin the recipe for later!

Rhubarb, apple & cardamom crumble
Serves 2
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Ingredients
  1. 2 large stalks of rhubarb
  2. 1 Bramley apple
  3. 50g/1¾oz demerara sugar
  4. 3 cardamom pods
  5. 100g/3½oz plain flour
  6. 25g/1oz rolled oats
  7. 10g/⅓oz almonds, roughly chopped
  8. 75/2½oz cold butter, cubed
Instructions
  1. Preheat the oven to 200ºC/400ºF/gas mark 6
  2. Remove the cardamom seeds from their husks and grind finely with a pestle & mortar
  3. Slice the rhubarb into 2½cm/1inch slices
  4. Peel, core & chop the apple into 1cm/⅓ cubes
  5. Put the rhubarb, apple, half the ground cardamom and 2tbs of the sugar into a medium-sized bowl and mix until the sugar coats the fruit evenly
  6. Decant the mixture into a 30cm x 15cm oven-proof dish
  7. In a medium-sized bowl, add the flour, oats, sugar, chopped almonds, butter and remainder of the cardamom. Rub in the ingredients with your fingers until they resemble coarse, lumpy breadcrumbs
  8. Cover the sugared fruit evenly with the crumble mixture
  9. Cook for 20-30 minutes until the top has begun to brown and fruity syrup is bubbling up
  10. Allow to cool slightly and serve with custard or vanilla ice cream
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Sticky ginger loaf

Thursday, May 14th, 2015

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Slice of home-made sticky ginger loaf

Every week I bake Justin a fresh ‘cake to have with a cup of tea at about 3 o’clock’.

Sticky ginger loaf ingredients

Sticky ginger loaf dry ingredients

I usually make something I haven’t tried before so that I can use it as the week’s Cakes & Bakes post.

butter, sugar and syrups in a saucepan

melted butter, sugar and syrups in a saucepan

Today it’s the turn of the sticky ginger loaf. It’s similar to McVitie’s Original Jamaica Ginger Cake oozing with Lyle’s Golden Syrup and Black Treacle.

melted mixture pouring into the dry mixture

adding egg to the sticky ginger loaf mixture

I’ve topped mine with runny ginger icing and sprinkled the top with finely chopped stem ginger.

Uncooked home-made sticky ginger loaf

Uncooked home-made sticky ginger loaf

This tasty, old fashioned cake is quick to make; you’ll probably already have all the ingredients in your store cupboard. It’s perfect if you suddenly realise (like I did) that you’ve run out of ‘cake to have with a cup of tea at about 3 o’clock’!

Home-made sticky ginger loaf

Sticky ginger loaf
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For the cake
  1. 225g/8oz self-raising flour
  2. 1tsp bicarbonate of soda
  3. 1tsp ground ginger
  4. 1tsp ground cinnamon
  5. 115g/4oz butter
  6. 115g/4oz demerara sugar
  7. 115g/4oz black treacle
  8. 115g/4oz golden syrup
  9. 250ml/9floz milk
  10. 85g/3oz stem ginger in syrup, finely chopped
  11. 1 egg
For the icing
  1. 80g/3oz icing sugar, sieved
  2. 2tbs stem ginger syrup
  3. 10g/⅓oz stem ginger, finely chopped
For the cake
  1. Preheat the oven to 180°C/350°F/gas mark 4
  2. Grease a 900g/2lb loaf tin
  3. Sieve the flour, bicarbonate of soda & ground spices into a large mixing bowl
  4. Melt the butter, demerara sugar, treacle and syrup over a low heat, until all the sugar has dissolved. Stir in the milk
  5. Add the finely chopped stem ginger to the flour mixture, pour in the melted ingredients, stir thoroughly
  6. Add the egg and combine before pouring the batter into the tin
  7. Bake for 50-60 minutes or until an inserted skewer comes away clean
  8. Allow to cool completely before turning out onto a wire cooling rack
For the icing
  1. Mix the sugar with 2tbs of ginger syrup to form a runny icing (add a tsp of water if necessary)
  2. Drizzle over the top of the cake before sprinkling with the finely chopped stem ginger (or crystallized ginger if you have it)
Adapted from Flora
Adapted from Flora
H is for Home Harbinger http://hisforhomeblog.com/

Cakes & Bakes: Lemon & poppy seed loaf

Thursday, May 7th, 2015

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lemon & poppy seed loaf | H is for Home

Whenever I ask Justin what kind of cake he fancies, his reply always starts with the word ‘lemon’.

lemon & poppy seed loaf ingredients | H is for Home

Lemon isn’t my own personal favourite, but I decided to grant his wish today.

sugar and butter mixture | H is for Home

I’ve made him lemon drizzle cake, lemon curd tarts, lemon marmalade bars, lemon & polenta berry squares, lemon refrigerator cookies…

sifting lemon & poppy seed loaf dry mix | H is for Home

So something new – lemon & poppy seed loaf.

lemon & poppy seed loaf dry mix | H is for Home

It has the sharpness of citrus combined with a slightly earthy tone provided by the poppy seeds.

lemon zest & juice | H is for Home

The cake batter is quick and easy to make.

lemon & poppy seed loaf mixing | H is for Home

I folded whisked egg whites into the batter so the texture wasn’t too dense and heavy.

folding in egg whites to lemon & poppy seed loaf mix | H is for Home

The resulting loaf is substantial, but also light and open textured.

uncooked lemon & poppy seed loaf mixture in tin | H is for Home

It’s topped with a lemon glaze and a zingy, crunchy sugar topping…

glazing a lemon & poppy seed loaf | H is for Home

…another request from the lemon-meister!

close up of sliced lemon & poppy seed loaf | H is for Home

It’s one of those perfect afternoon cakes to complement a nice cuppa… and his Lordship is very happy! :-)

Lemon & poppy seed loaf
Serves 8
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For the loaf
  1. 115g/4oz butter, softened
  2. 225g/8oz caster sugar
  3. 3 eggs, separated
  4. 185g/6⅔oz plain flour
  5. ½tsp baking powder
  6. ½tsp bicarbonate of soda
  7. pinch salt
  8. 1tbs poppy seeds
  9. 85g/3fl oz buttermilk
  10. juice of 1 lemon
  11. zest of 2 lemons
For the glaze
  1. 1½tbs icing sugar
  2. juice of half a lemon
  3. ½tbs granulated sugar
  4. pinch of lemon zest
Instructions
  1. Preheat the oven to 175ºC/350ºF/gas mark 4
  2. Grease a 900g/2lb loaf tin
For the loaf
  1. In a large mixing bowl, cream the butter & caster sugar until light & fluffy
  2. Mix in the egg yolks
  3. In a medium-sized mixing bowl, sift the flour, baking powder, bicarbonate of soda and salt
  4. Mix in the poppy seeds
  5. In a measuring jug, add the buttermilk, lemon juice and lemon zest (reserve a pinch of the zest for the glaze)
  6. Add the dry, flour mixture to the butter/sugar/egg mixture in two batches; interspersing it with adding the buttermilk & lemon mixture
  7. Whisk the egg whites into stiff peaks before folding into the mixture
  8. Spoon the mixture into the greased loaf tin and bake on the lowest shelf for 40-50 minutes or until an inserted skewer comes away clean.. If the top of the loaf begins to get too brown, cover with tin foil
  9. Whilst the cake is cooking, make the glaze.
  10. Add the lemon juice & icing sugar to a small measuring jug and stir until any lumps have been removed. Set aside
  11. In a small bowl, add the granulated sugar & lemon zest and with your fingers using a crumbing motion. Set aside
  12. Once cooked, remove the cake from the oven and allow to cool in the tin
  13. Whilst still warm and using a pastry brush, spread the lemon juice & icing sugar glaze uniformly over the top
  14. Once completely cool, remove the cake from the tin a place on a cake plate
  15. Sprinkle the granulated sugar & lemon zest mixture over the top of the glazed cake
  16. It's now ready to serve!
H is for Home Harbinger http://hisforhomeblog.com/