Mmmmmonday!

I often experiment with different brownie flavours...I try and devise a new one each month for the Farmer's Market to keep things interesting! This was my latest creation...Caramel Popcorn Brownies.  They sold very well...the popcorn is in the mixture as well as on top. One thing I found while playing with the recipe was that it works best to sprinkle the popcorn that decorates the top of the brownie after it comes out of the oven, but while the cake is still hot. This prevents the caramel from scorching...and the warmth of the chocolate means that the popcorn sticks beautifully to the top too...

So, that's one that will be repeated sometime...
Other delights this week included...

Double Almond Tarts...

Fresh Raspberry Shortcakes...the filling was a vanilla mascarpone one...I delivered these in the wind & rain of Saturday morning. They reminded everyone that it is, in fact, Summer!

Also, some old fashioned favourites. My little sister, Lucy, always used to request a Marble Cake for her birthday. I haven't made one for ages...making this one made me wonder why!

It was, as you see, chocolate & vanilla....so pretty...

I filled it with vanilla buttercream...

with more for the top and crumbled milk chocolate flake to decorate. Delish!
The other 'retro' cake I made was really popular about 150 years ago....but rarely seen today. Seed Cake was usually eaten mid morning, with a glass of sherry or madeira wine. In fact, if you visit St John restaurant in London, it still is! The few times I've eaten this cake, I've loved it. So I thought that it was a good time to resurrect it for The Coffee Tree. Mine had a lemon glaze...

and it turned out so beautifully that I thought I should share the recipe with you. It's adapted from the Three-Seed Cake in Sarabeth Levine's beautiful bakery book - so it has US measurements..

Old-Fashioned Caraway Seed Cake

Grease & line a 10" round tin with parchment paper.
Preheat oven to 350f/170c

3 cups all-purpose (plain) flour
2 tsp caraway seeds                       } stir together in a bowl and set aside
1 tbsp baking powder

10 tbsp/1 1/4 sticks unsalted butter
2 cups superfine (caster) sugar            } Beat at high speed in a stand mixer until light & fluffy in texture
2 tsp pure vanilla extract

Separate 4 large, room temperature eggs. Beat the yolks into the butter/sugar mixture one by one, beating well after each addition.

Reducing mixer speed to low, add the flour mixture to the butter/sugar/egg yolks in thirds, alternating additions with 1 cup whole milk. Scrape down bowl to make sure all is fully incorporated.

In a large, grease-free bowl, whisk the egg whites until stiff peaks form (I use a hand held electric whisk for this) and fold into the cake mixture using a large metal spoon. Scrape into the prepared pan and smooth the top. Bake approx 1 hour until top springs back. I also insert a thin metal skewer into the centre of the cake - if it comes out clean, the cake is cooked! Turn cake out onto a wire cooling rack and invert so that it's the right way up.

For the glaze (best poured on while the cake is still warm/hot as it sets better): combine 2 cups confectioners (icing) sugar in a small bowl with 3 tbsps fresh lemon juice and stir until smooth. Pour over cake and, with a knife, gently smooth over the top...a little dripping down the sides looks beautiful too!

Leave until completely cold, transfer to a plate and EAT!! It keeps  really well for 3/4 days in an airtight tin or container.

Have a wonderful Monday! xx