Fifty years of cake!

 Almost mid-October and the evenings are drawing in so quickly...where has the year gone? I sat in our kitchen at home yesterday afternoon, thinking up the recipe for a suitably autumnal cake to post here...but my mind kept wandering as I looked out of the glazed doors that lead to the garden and watched as the first little yellow leaves from the silver birch next door swirled before they landed on the deck. Although often it's still bright and sunny, the wind carries a real chill now and the shadows fall differently in the garden...it's a time of year I adore. New beginnings, new possibilities. Abundance. Harvest. Spices. All good things.

 I devised this recipe for a Plum & Walnut Cake - at least, that's what I used here. But it is easy to adapt to what you have, or prefer. Perhaps apples and hazelnuts? Or pears and almonds? As long as the properties are the same, it should work...so do experiment.
I adore walnuts. Of all the gorgeous Sugar Moon brownies flavours,theWalnut Fudge are my absolute favourite. We make sure there are lots of them inside and out, as I can't bear alleged 'walnut cakes' that just have a measly few nuts inside them...or, worse, sprinkled only on top!

So, for this cake you'll need:

200g butter - slightly softened if possible, but don't worry too much
200g light soft brown sugar or golden caster sugar (or just regular sugar if that's all you have - the golden versions add more caramelly undertones which are delicious, but all sugars will sweeten the same!)
3 free-range eggs
100g shelled walnuts
150g self-raising flour
50g wholewheat rye flour (if you have none, don't buy it specially....make up the difference in weight with an extra 50g self-raising flour instead. I just love the nuttiness of rye, so it's lovely if you have some handy!)
1 tsp baking powder
1 tsp ground allspice (or cinnamon if you prefer)
good pinch of sea salt

About 4 firm but ripe plums, de-stoned, quartered and then very thinly sliced to make crescents
About 1 dessertspoon of unrefined demerara sugar, for sprinkling.

Grease and line a 23cm/10" cake tin (I used a loose-bottomed one for ease of removal)

Preheat oven to 175c/350f

Put all the ingredients except the plums & demerara sugar into the bowl of a food processor and process until smooth...there will, of course, be little lumps of walnut visible...but otherwise the mixture should look silky...

 ...like this!

Scrape into the prepared tin...

 ...and arrange the crescents of plum in concentric circles, filling in any gaps as artistically as you can! It's important to lay the slices on the batter, rather than pushing them in...otherwise they may sink during baking.

 Sprinkle with the demerara sugar and then bake for around 1& 1/4 hours until well risen and golden brown...you can test for doneness with a metal skewer or special cake tester if you like. There should be a few crumbs clinging to it, but no obvious 'wetness' or sign of uncooked dough.

 Remove from the oven and allow to cool in the pan on a wire rack for 10 minutes before turning out and cooling properly....

 ...or you could, of course, serve it with cream or ice-cream for pudding while still a bit warm.

It's a delicious cake...not too sweet, a tender crumb and full of Autumn!

There's another reason I love October so much - it's my birthday month. And this year is a big one. I can hardly believe it, but I'll be 50 in a few days. I've just been going through photos on the computer, and it's a bit like whizzing through my life! Lots of fabulous memories of people and places and times...some long gone. My grandparents...my Dad....schoolfriends whose names I can't quite remember now...boyfriends...pets...houses we've lived in. Such a journey!

And now, time to reflect, to take stock and also to look ahead and make plans.

Sugar Moon will be taking a short break to celebrate and re-calibrate from Monday 17th -Sunday 23rd October. Last orders will be 10am on Friday 13th through the website and normal service will resume on Monday 24th. You can still order while the kitchen is closed - but please do be aware that no orders will be baked and sent until Monday 24th.

Here I am (on the left in the white socks and the stylish plaid mini dress) about 45 years ago playing tug-of-war with my little sister, cousins and two uncles...it's all gone so fast! Here's to the next half century!

Thanks so much for your continued support and great custom xx

Catching up with Apples, Plums...& Ernest!

 Such a busy few weeks, so apologies for the lack of posts...but it's lovely to have so much to do! October now, and Autumn is really here. This afternoon, I baked this Apple Cinnamon Shortcake. It's perfect for now. Warm from the oven...it looks deceptively plain....

 ...but when you cut into it, a cinnamon-y apple compote is revealed! Because it's fully enclosed by the shortcake, it doesn't ooze out...and the shortbread is light with a slight crunch on the top and sides.

 It's based on a recipe from one of my very favourite bakers, Dorie Greenspan , whose new book 'Baking Chez Moi' is out very soon and already on pre-order! Her huge and beautiful tome 'Baking, From my Home to Yours' is a constant source of inspiration and comfort...she thinks like me (and we have the same haircut, which is entirely coincidental but somewhat reinforces my secret belief that we are kindred spirits!)

 I used my all-time favourite apple, the Egremont Russet for the recipe...because it's so British and so in season right now! Make the compote by coring and thinly slicing around 3 medium apples...no need to peel (yay!) and simmering gently with a tbsp or two of water, 1/2 tsp ground cinnamon and a tbsp of brown sugar until they are a thick puree, although with a few lumps of apple still visible..not too smooth!

Set aside to cool a little. Then...get baking!

Cinnamon Apple Shortcake - with love to Dorie Greenspan !

200g/ 13 tbsp unsalted butter, at room temperature
150g + 2tsp / 1 cup + 2 tsp light soft brown sugar
1 large egg + 1 extra egg yolk
100g/ 1/2 cup polenta/cornmeal
300g/ 2 cups plain/all purpose flour
1 tsp baking powder
2 tsp cinnamon

Preheat oven to 180c/350f
Grease & line a 23cm/10" round loose-bottomed or spring form tin with baking parchment

In a stand mixer, using the beater attachment, cream the butter and larger amount of sugar until pale. Add the whole egg and yolk & beat well. Scrape down the bowl, then add in all the remaining dry ingredients (still reserving the 2 extra tsp sugar, though!) Mix until just combined. The dough will be very soft. Roughly divide into two halves and press the first half lightly into the base of the prepared tin - it's easiest with clean fingers. Try and get it as even as you can, and push the dough a little way up the sides of the tin too, if you can (this just helps to really enclose the apple filling.)
Now spread the compote over the base - I used the back of a spoon for this - trying to leave about 2cm/ 1/2" space all around the edge. On a lightly floured board, use your fingers again to start pushing the remaining dough into a rough circle. Try and get it so that it looks about right for the tin size (it will be easy to adjust later) and then carefully lift it and place over the layer of compote. Pat into shape, making sure that the apple is completely covered...you can even 'tuck it in' a little if you have room! Brush the top with a little water and scatter over the saved 2 tsp brown sugar. Bake for a total of around 40 minutes - I rotate the pan halfway through to ensure even browning. It will be golden brown and firm on top when cooked through. Cool slightly on a wire rack in the tin, before releasing the sides. Lovely cold, of course...but really delightful still slightly warm. Perhaps with a big spoonful of creme fraiche or clotted cream on the side?! Why not...

Another thing I am in love with is this handmade jug-bowl. It came from a wonderful website created by a fabulous woman...Silvana de Soissons. The Foodie Bugle Shop is full of beautiful, practical food-related gifts...it also has a brilliant vintage section, perfect for one-of-a-kind presents. Every parcel comes wrapped beautifully and tied with real, old-fashioned string...the way all good parcels should be but never are!

 This gorgeous thing was made by Paul Jessop of Barrington Pottery in Somerset.

 I just love looking at it and holding it...it's very heavy & tactile. But I know that it will get a lot of use (eventually) too!

September's Farmer's Market was warm and sunny....which was brilliant after the rain & chill of August! People flocked to the stalls and I wasn't the only one to sell out. My good friend Charlie, one half of The Grumpy Bakers sold 79 loaves by 1pm....a brilliant day! Among my bestsellers were these...

 ...Fresh Plum & Almond Tarts....

 ...delicious! We will have more of these for sale in October.

And finally....I made a vat of Salted Caramel Sauce at the beginning of the week. The Sugar Moon kitchen gets through a lot of this. Litres, in fact!

 It's the main ingredient in our famous Salted Caramel Brownie, of course, which is rapidly becoming the bestselling flavour on the website ...threatening to overtake Double Chocolate any day now! Among their many fans are these two...

Christine Kavanagh and Nigel Havers who are currently starring - with a fab ensemble cast including Sian Philips, Cherie Lunghi & Martin Jarvis - in The Importance of Being Earnest, Oscar Wilde's legendary play. This new production cleverly incorporates an extra 'play within a play'...adding even more interest and much laughter! We enjoyed a great night's entertainment earlier this week, as the company are currently touring. And, I'm thrilled to say that the company greatly enjoyed their Sugar Moon Brownies too! This photo, tweeted from the dressing room, will keep me smiling for many days to come....Encore!

Have a wonderful weekend!

NB: After 'sleeping on' the recipe overnight, I woke up thinking that using ground hazelnuts would be even more delicious! I think they could successfully substitute the polenta/cornmeal and would add a new depth to the cake. So I will be trying that next time! I have just eaten a slice, the 'day after'...and if anything it's even nicer than yesterday! The compote would work with many fruits...raspberries, plums, blueberries, persimmons....pears would be good, too! Experiment and let me know if you do!

A day's work...or two!

On Tuesday, I had my stall on the monthly Farmer's Market here in town...and for a change it was a wonderful day! We worked out that the last 6 have all been wet...which makes a huge difference both to trade and to a stallholder's morale!
I am incredibly busy at the moment all around...Charlie the Coffeeman's wonderful 'real' coffee trailer is now being seen at all the top horse eventing trials...Gatcombe last weekend, Somerley Park at the beginning of this week...and where Charlie & his coffee go, my brownies & other delights go along too! Trays & trays of them...

Although I make so many, I still enjoy the process...perhaps because I make them entirely by hand, so I feel very connected to them - does that make sense?
I make several different kinds...the ones above are my Walnut Fudge...

Double Chocolate - my bestseller. They should really be called Triple Chocolate, as they contain dark, milk & white...but they've been known as 'Double Chocs' for so long that I think it would confuse everyone!

Caramel Chocolate are fairly new...they have a rich caramel sauce swirled through them...

And for the Farmer's Market, I always have a 'Brownie of the Month' to tempt regular customers...

March's offering was...

Easter Egg! I know it's a little early (& the wrong month) but this was the nearest market to the holiday. There was a thick, shiny layer of chocolate ganache on top of these and they contained milk chocolate 'mini eggs' as well as the one on top!

I wanted to carry the Easter theme through the market offerings, so I tried a new recipe (to me) for Colomba Pasquale. For those not familiar with it, it's a rich,sweet & citrussy yeasted cake that's traditional in Italy...formed in the shape of a dove (la colomba!) Very like Panettone, but with no raisins/sultanas and with a crisp, almondy sugary crusted glaze. Delicious!

It took all day to make. Not because it's particularly difficult...but there are 3 stages to the dough...and lots of rising time needed (10 hours in total!) It was worth it though...

Lovely smooth buttery dough...

The finished article - it was baked in a traditional italian 'colomba' paper mould. I have to say that the 'dove' shape has become a little simplified through the ages...but that's the idea anyway!

The middle (I made several including one to test!) was soft, beautifully textured and studded with candied peel...

The outside was crusty & with a lovely crunch from the almonds & nibbed sugar...

The recipe is too long to reproduce...but if you are interested, I found it on the blog of the wonderful company that produces the paper moulds (and many other wonderful hard to find baking products) Bakery Bits

Also for the market, I baked some Lemon Drizzle Loaf Cakes (always a big seller)

and some trays of fresh Plum & Almond Shortbread

So, when I had set up and arranged the stall on Tuesday morning, it all looked beautiful I think...

I 'dressed up' the Colombas in cellophane & ribbons in case they were bought as a gift...

and the selling began. The day went very well...by 2 o'clock, the tables looked quite sad & almost bare...

Still brownies left...but I always make plenty and these platters had been replenished about 5 times!

Let's hope the great weather continues (but some night rain would be good...we are going into drought conditions, with a hosepipe ban coming into force on April 5th)

I wanted to show you  the little Mother's Day cake I made for my darling Mum too...it was a zingy lemon & lime with homemade lemon curd in the middle. Not a huge spectacular one, because we are a small family and no one likes rich, creamy cakes...

but it was perfect for Mum - and that's what counts after all!

I hope your week is busy and filled with sunshine too...now, I'd better get back to the kitchen!

xoxo

A cake for Robin...and ending an era...

One of my favourite things about blogging is the amazing people you 'meet' through it. I have made so many new friends...foodies,restaurateurs, hoteliers, creative whizzes, authors, poets and all round sweethearts! And I was particularly thrilled to find the blog of actor/writer, Francophile & wonderful cook Robin Ellis... Robin has been a hero of mine since he starred in the 1970's drama 'Poldark' which captured my mind and heart when I was about 10 and has stayed there ever since. A fabulous swashbuckling saga of love, shipwrecks, tin-mining & treachery in late 18th century Cornwall....made in the days when TV drama serials developed the storyline properly, over 3 months or so...leaving the viewers with a cliffhanger each week and something to look forward to and anticipate on Sunday evenings. Robin played the male lead, Ross Poldark - a dashing, non-conformist maverick of noble birth. Unforgettable!

He & his wife, Meredith, now live in a beautiful part of south western France where they enjoy a somewhat quieter life! Robin was diagnosed with Type 2 diabetes 12 years ago and has managed to control his blood sugar levels by changing his diet to a healthy, Mediterranean based one and increasing the amount of exercise he takes. He devises many of his own recipes and recently published a book of them: Delicious Dishes for Diabetics. I have a copy...even though I'm not diabetic, the recipes are suitable for anyone who wants to live a healthier lifestyle and there are some great ideas in there.

Inspired by the book, I have created a no-sugar Banana Date Cake...based on a recipe my Grandfather (who also had type 2) gave me years ago. I've adapted it slightly, and it will be on my Farmer's Market Stall tomorrow. I find that there are more & more people suffering with diabetes...also gluten & wheat allergies. So I try to offer something for them, too, on the stall. Why should anyone miss out on cake?? My youngest nephew, William, adores this - and my sister is happy for him to eat plenty as there are only good things in it!

Banana Date Cake

150g dried, chopped dates

450g very ripe bananas (peeled weight)

2 eggs, beaten

200g spelt or wholewheat flour

1 tsp bicarbonate of soda

1 tsp ground cinnamon

100g ground almonds

300ml buttermilk or plain yoghurt

Grease & line a 23cm round tin with baking parchment & preheat oven to 175c

Put the dates in a small bowl or measuring jug & cover with hot water (from the tap is fine) Leave to soak for about 10 mins, then drain and squeeze out the excess water (I use my hands for this!) to leave a thick paste.

Mash the bananas well in a large bowl and stir in the dates, along with the eggs. Fold in the dry ingredients and then finally stir in the buttermilk or yoghurt. Turn into the tin, smooth the top and bake for 45mins-1 hour. It will be a lovely brown on top and pulling away slightly from the sides of the tin when ready. Cool in the tin before turning out. It's even better if you make it the day before you eat it...the banana flavour intensifies and the dates get stickier! It keeps very well for a few days in a tin or wrapped in foil.

This week is bittersweet for me. Saturday will be the last time, after almost 8 years, that I make my daily delivery to The Coffee Tree. The current owners, Barry & Sandra and Sue & Roy have decided to retire...and I shall be leaving with them. I feel sad already! This morning was my last Monday...it has all been such a big part of my life for such a long time. But everything moves on - and change is good. I will miss it, them and the customers (who have become friends) very much, though. Next Monday will feel very strange!

I am delivering Old Favourites this week.. I've had.many requests for cakes & pastries that I've made over the years, so watch for that update next week. I'll still have plenty to occupy my time - including a book to finish!

And there have been some recent creations, of course:

Cinnamon Apple Cakes...filled with creme fraiche and home made apple sauce (from local Bramley apples)

delicious (though I say so myself...)

Plum Cake, with a damson jelly glaze (which looks quite bright in the flash - but it's just pure fruit, honestly!)

and my favourite Florentine Bars....

chewy fruit & nuts in a maple caramel on a shortbread base.....

And finally....my Brownie of the Month on the stall tomorrow will be....

ta daaaa....Peanut Butter Swirl. I used no sugar wholenut peanut butter, which contrasts beautifully with the very chocolatey brownie...and plenty of roasted peanuts too.
It should be a good day on the stall...I hope the weather stays the way it is today - sunny, mild and blustery. Perfect!

Enjoy your week xoxo

A place in the sun...

This was where I sat this sunny morning...drinking coffee and planning my Saturday baking. Sheer bliss! You can see my newest book...The Nordic Bakery Cookbook which is from one of my favourite places to drink coffee in London. Their famous cinnamon bun recipe has already featured on this blog, and I'm trying out two more recipes this weekend, which I'll let you know all about soon.

Earlier today, I delivered a batch of these...

Plum, Almond and Cinnamon Muffins to The Coffee Tree. The recipe was the very first I posted on this blog, so I won't repeat it here. But it's from the first Ottolenghi cookbook and is absolutely delicious. Full of good things including orange zest...perfect for celebrating the beginning of the weekend!

Happy Friday to you...enjoy the day...whatever you do!

xoxo