A Friendship Cake....

I met my longest-standing friend,Isobel, on my first day at a new primary school 42 years ago! Of course, the closeness of school years can't continue forever - those days when I would say goodbye to her on the school bus and then call her the minute I got home to continue our conversation....but we have been in each others lives in some way from that day to this. She and her husband, Brian, now run a successful & delicious crumble business based in beautiful Somerset - so our lives aren't so very different once again (although Isobel also has two young & gorgeous children to juggle!)

When she used to come to our house for tea, there was one cake that my Mum would bake that Isobel absolutely adored...& to this day my mother still refers to this as 'that cake Izy loves'! So, as the days are somewhat autumnal right now, I thought that I would reproduce the recipe here (with a few tweaks) in honour of our friendship. This one's for you, Is! xx

Blackberry Streusel Cake

For the streusel topping:

100g plain flour (you can use spelt/wholemeal if you have it)

80g butter

1 heaped tsp ground cinnamon

50g light brown muscovado sugar

For the cake:

200g self raising flour

100g light brown muscovado sugar

200g butter

3 free-range eggs

1 tsp baking powder

1/2 tsp ground cinnamon (optional - but I love cinnamon!)

About 250g blackberries (preferably picked from a sun-drenched bramble bush! You can use raspberries or blueberries too, if blackberries aren't in season)

Line a 23cm square pan with baking parchment.

Preheat oven to 175c

First make the topping; just place all the streusel ingredients in the bowl of a food processor and pulse until it forms large crumbs...

 tip into a small bowl & set aside. Without washing the bowl of the processor, add in all the cake ingredients (except the fruit) & whizz to a smooth, silky batter..

 It won't be too liquid as it needs to hold up the berries & topping! Scrape the mixture into the prepared pan and level the top roughly...

 then stud with the blackberries...you don't have to be too precise, but try & make sure that there's an even covering of fruit all over the surface...

 finally scatter the streusel over the berries...

 distribute it fairly evenly over the top...don't pack it down, and I think it looks lovely when a few blackberries show through the crumbs too! Bake in the preheated oven for around 45 minutes...the streusel will look golden brown, the middle will be slightly domed. You can test by pushing a skewer or cocktail stick into the centre & checking that no wet dough is sticking!

 Then cool in the pan on a wire rack...however, this is so delicious served slightly warm so feel free to cut it then and enjoy a slice...perhaps with cream?

 Store in an airtight container, or wrap in foil securely...it will keep in a cool place for a couple of days (not longer, as the fresh fruit will deteriorate.)

 I recommend eating a large square, with a big steaming cup of coffee,sitting in the August sunshine in a garden somewhere...if you are sharing with a friend, so much the better (it doesn't have to be Isobel, although she would be my choice....)

Enjoy! And now I'm back to the brownies...also delicious with friends! xx

Turning Japanese

Every month or so, three girlfriends and I get together at each others houses in turn to eat, chat & have a glass of wine. We are all so different, with very different lives & opinions - which makes it so much fun! Recently, I've noticed that at each brunch or dinner the host has encountered a longer & longer list of dietary requirements from her guests...no wheat, no dairy, no red meat....it goes on!

As it was my turn to host last night, I decided to bypass all the problems and go Japanese - it was a huge success! We chatted over drinks while we waited for everyone to arrive, nibbling wasabi almonds & rice crackers. One of the girls turned up in a kimono top, which she looked gorgeous in despite her decidedly UN-oriental auburn hair & freckles!

I cheated on the starter by serving a platter of store-bought (but very good quality!) sushi....we ate from square white plates and I put a little crackle glazed green bowl of tamari/brown rice vinegar dipping sauce in the centre of each. This was perfect for grazing and talking - and washing up afterwards, as we mainly used our fingers!

For the main course I prepared Crispy Black Pepper Tofu and Soba Noodles with Edamame, Broccolini, Green Beans, Bok Choy & Enoki Mushrooms. WOW! The tofu recipe was again from my wonderful new book Plenty and was absolutely stunning. Every bit went which was quite a feat with 3 committed meat eaters! And for dessert I prepared a plate of fresh pineapple & mango with a lime & chilli syrup which we ate with jasmine or roasted rice genmaicha tea.

I would definitely recommend this if you have to cook a special meal for people with allergies or dislikes. It was so easy to prepare in advance, the kitchen was clear and I had plenty of time to enjoy the company of my guests

Sayonara for now! xox