One big catch-up!

 I haven't posted in way too long...my apologies for that...life has been very hectic in all sorts of ways ...mostly work but others which I won't go into here (there's more personal stuff on my other blog should you so wish!) Anyway, back to the cake!
As you know, Sugar Moon has a stall on our monthly Farmer's Market and I thought you might like an updated look at that? I posted about it a few years ago but due a fresh look I think!

 The market takes place on the last Tuesday of the month, between 9-2...although in practise we all get there much earlier to arrange our wares and we often have customers from at least 8.30am, on their way to work. the actual stalls are supplied and put up by the council...we just have to bring tables and produce!

 I have been on the market for almost 9 years now and have built up a lovely group of regulars. It takes time and patience to do this. And much standing about in the freezing cold of winter. But it reaps rewards and friends. I have a core of cakes that I MUST bring to avoid disappointment - these always include 3 types of brownie (Double Chocolate, Walnut Fudge & Salted Caramel), Dark Sticky Gingerbread and Almond Bakewell Slice as well as a mountain of Cheddar Scones...

 But it's also a great opportunity to try out new recipes and ideas. The feedback is immediate (I provide generous bowls of samples!) and I love this aspect of it. I also have a Brownie of the Month...below you will see the divine Hazelnutella!

 Preparing for the market is hard, hard work. Of course, there is other baking to fit in too. And due to the nature of the beast (cake) it's impossible to make too much in advance. I like everything to be fresh so that the customer can freeze if they wish...which means a couple of 18 hour days in the kitchen to fit everything in. Presentation is also really important I find....I try and make my stall pretty and seasonal...daffodils and easter chicks in April, carved pumpkins in October, bunches of garden flowers in the summer months and oh-my-goodness lights and tinsel trees at Christmas!! But it's all worth it in the end. And I've made many good friends in my years here (mostly I know only their first names!)

This is Chris from New Creation Farm...who brings beautiful home-made apple juice and gorgeous English apples in season....

 And my favourite of all stallholders is one of the newest! One of my very best friends...Charlie Massey...the Coffee Man but also one half of the fab Grumpy Bakers who bake probably the best sourdough loaves I have ever tasted...

 ...as well as stunning viennoiserie...french baguettes...rye bread...

 ...and focaccias topped with seasalt & rosemary or caramelised red onion...

 He is a breath of cheerful fresh air and we've known each other and our products for so long that we can look after each other's stalls with no problem at all (important if you want a loo break!) I'm lucky to have a similar relationship with the lovely Barry...

 King of Honey from Parslow Apiaries . He is a second generation honey man (his  Dad, John, mans the stall in the busy summer months while Barry tends the hives) and keeps 6 hives on my parents farm, so it's personal too!

 His beeswax polish and hand cream are brilliant, as well as the home-made candles and the honey, of course...
My friend Debbie Grant makes wonderful ready-meals which are particularly popular with older customers...

 ...as well as cracking sausage rolls, scotch eggs, savoury mini quiches and bread puddings!

 My brother-in-law David has just stopped coming to Aylesbury market, sadly...but here he is on his last one!

 He and my youngest sister, Lucy, raise home-bred rose veal calves (do think about buying rose veal if you don't already...very different from the continental milk-fed crated calves which have rightly attracted so much protest. These are free to roam the fields and have lovely lives full of sunshine and grass!) as well as beef and lamb...

 They live at my Mum and Dad's farm....you can read about them here and see where to buy their amazing meat...and Lucy also makes a range of ready meals and gorgeous pasties too!

 Caroline sells vegetables, eggs and fruit from her family's farm...

 ...and beautiful jams and preserves that she makes herself...

 ...there are other stalls too...some of them come and go quite quickly. It's proved important - certainly for me - to plug away and stick it out, through cold, rain, wind and - sometimes - snow! It can be difficult to stand there, watching people stream past with not even a glance at us and our hard work...it's easy to be cheerful on the ancient cobbles when the sun shines and the breezes gently ruffle your apron! But the tenacity builds loyalty and it's the only way I've found to guarantee that the takings increase each time. And that, in the end, is why we're all there!

 These Valentine brownies were bestsellers in February....

...and Sugar Moon bakes and sends five delicious flavours all week long...direct to your door with free first-class UK postage! But you are also more than welcome to come and see the other delights on offer on the market on April 28th.....!

Keep watching the blog because the next post will contain a brilliant giveaway as well as a recipe to try...until then, have a wonderful weekend!

Giveaway results and exciting news!

Winter moves on...it has many of us in an icy grip right now, I know. But not here, thankfully! It's cold, blustery...but bright and not a hint of snow at the moment. Still, it's chilly enough, and it's the perfect time of year to be huddled in the kitchen with the ovens on, baking up a storm! As well as brownies , I've been making a few birthday cakes for friends and family (LOTS of birthdays here in January!)

 This was a simple one that we took to a supper party last week. I made it a plain vanilla victoria sponge, as I thought everyone would have had enough richness over Christmas...and although it was a 'significant' birthday the recipient didn't want any fuss...

 ..so i just made it simple and celebratory! And it was delicious I'm thrilled to say...

Now, before the giveaway results...some exciting news! Sugar Moon has been nominated in the 'Best Newcomer' category of the...

Yay! Even though I've been baking and cooking professionally for years and years, Sugar Moon is a new business, and we're absolutely thrilled to have been put forward for this award.
If you'd like to, I'd be so grateful if you'd vote for me! Voting is open until March...and it's so easy. You can vote from anywhere, too...lots of you have tried our brownies, I know...even some in Australia!! So if you want to, please click here ! Under 'categories' you will find 'Best Newcomer' and from there you can select Sugar Moon from the dropdown menu. Thanks so much! It would be fabulous to at least make the final round of nominations...

Ok, down to the most important business of this post...the winner of our giveaway!

CONGRATULATIONS to...............mcammuso2000! I'm sorry that I don't know your actual name! If you can send an email to the address at the top of the blog, telling me who and where you are I'll make sure that your fabulous copy of Honey & Co  begins winging its way to you!

Thanks so much to everyone who entered. I love reading your thoughts and comments...

Hoping that 2015 is being good to you so far. I'll post a recipe next time...perhaps you'd like to leave a comment requesting a particular type? Biscuit, cake, pudding? It's in your hands!

The End of our first Sugar Moon Year - and a Giveaway for 2015!

 Christmas in the world of commercial baking needs time. Time to plan...time to bake...time to mature! These Christmas cakes were made in September...the fruit macerated in brandy, rum & port for 10 days....

 ...and after baking, were fed with more rum for the months leading up to the celebrations. The decorations were completed in late November, when many of them were sold at the last Farmer's Market of the year. Others were packaged up as gifts to be bought nearer to the time...they are all, hopefully, merely crumbs and happy memories by now! Festive brownie packaging takes a bit of thought and planning too...

 At Sugar Moon we like things to look beautiful and inviting...

 

 ...with a few quirky touches! I think we succeeded. Love these stickers from Moo, a company I highly recommend for their quality and service.

 Mince pies were baked and consumed in quantity also...we receive orders from family and friends for these, usually all delivered on Christmas Eve...so it's a hectic time. But we wouldn't want it any other way...
In early December, I went up to Nottingham with my great friend Charlie Massey (one half of the fabulous Grumpy Bakers, who bake a brilliant range of 'real' breads from their base at Twyford Community Stores near Buckingham) to the School of Artisan Food ....

 ...where we took a two-day intensive course in baking laminated breads and pastries with french master baker extraordinaire Mickael Jahan.

 Here I am, glazing some of our beauteous baguettes...

 ..and pointing out (helpfully) a special decoration!

 The sense of achievement was amazing...this is a field in which I was fairly inexperienced, although I used to bake croissants and viennoiserie many years ago...

 Michael's teaching was brilliant - and the course was great fun too....we shaped and baked all manner of breakfast goods - croissants, of course...

 danish pastries ( these were pains aux raisins mainly, but some with chocolate creme patissiere too...)

 and pains aux chocolate too. The dough needed much resting and folding and an initial overnight prove..

 But the results were stunning and definitely worth the wait!

 We also made much brioche in different forms...orange & lemon plaits...

 traditional brioche loaves...

 and some containing hazelnuts and chocolate chips, or rum-soaked fruits....

 ...these had a macaronade topping, made from ground almonds, egg white and sugar...which gives a beautiful cracked appearance and extra texture.

 We got to pack up and take home all our produce at the end, too...over 300 items managed to squeeze into Charlie's little white Skoda...

 ...the fragrance on our long drive home was fabulous!

 There are many courses available at the school...for professionals or novices...and we'd highly recommend them!

So...a new year is almost upon us. I thought you might like a beautiful cake recipe to brighten these dark winter days (or add a deeper glow to your summer ones, if you're in the southern hemisphere!)

Probably my favourite new cookbook of 2014 has been Honey & Co by Itamar Srulovich and Sarit Packer. I've written about it in greater depth in a previous post, but this cake is a fabulously easy and delicious one...

 In the book (and this recipe) Sarit uses only lemons...but in mine (and the pictures) I often use oranges too...or a mixture!

Saffron & Lemon Syrup Cake 

For the cake:

200g butter
270g sugar (I use golden caster)
4 eggs
200g ground almonds
a pinch of turmeric
140g semolina (I use polenta to make the cake gluten-free...either is fine!)
2 tbsp plain flour (or GF flour)
1 lemon, juice & zest
1/2 tsp baking powder (GF if applicable)

For the syrup & topping:

2 lemons, really thinly sliced
enough water to cover x 2, plus 400ml
250g caster sugar
a pinch each of turmeric & saffron (or just use turmeric if saffron is unavailable or too pricey for you)

Grease & line a 23cm cake tin with baking parchment (I use a loose-bottomed one)

Place the lemon slices for the syrup & topping in a small saucepan, cover with water and bring to the boil over a high heat.

 Drain the slices, re-cover with water and bring to the boil again. Drain for a second time (this process removes any bitterness), then cover with the 400ml water. Add the saffron, turmeric and sugar & bring to the boil, then reduce the heat to low and simmer for 6-8 minutes until the peel is soft & the syrup has thickened.

Remove from the heat.
Use a fork to lift the lemon slices out of the syrup and layer them, just slightly overlapping, all over the base and a little up the sides of the lined baking tin....

                                     
Pour over 2 tbsp of the syrup and reserve the rest for later.

Preheat the oven to 180c/160c fan/Gas Mark 4

Cream the butter and sugar together (I use a stand mixer)....

 ...until they are well combined but not fluffy, as you don't want to aerate this mixture. Stir in the eggs, ground almonds and turmeric, then fold in the semolina, flour, lemon juice & zest, salt & baking powder. Mix well and scrape into the cake tin.

 Bake in the centre of the oven for 15-20 minutes, then turn the cake tin round to ensure even baking and bake for a further 10-15 minutes (I find that my oven needs a little more time...up to 30 sometimes!) The cake should be golden and firm. Remove from the oven and pour over the remaining syrup to soak in. Allow to rest for 20 minutes before turning out. Place a plate over the top of the tin and invert, then gently remove the tin and paper....

 As Sarit says..."Now,turn off the lights and watch it glow...."

 Stunning! And so, to celebrate the beginning of a sparkly New Year...we're giving away a copy of this fabulous book to one lucky reader!

We'll send a copy anywhere in the world. To enter, just leave a comment on this post. That's it!
Good luck....the winning name will be drawn on January 15th.

Until then....thanks so much for reading, and for supporting Sugar Moon this year. Hoping that 2015 is filled with good things for all of us! x

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!