I really want to make another apple cake but I keep getting distracted. I have paintings to take to a gallery who are going to try to sell them on line for me. I have to get my cats flea treatments from the vets. I have online lectures to attend. I don’t know how much longer the apples will last. Yesterday I used a large one to make apple sauce. I added cider instead of water and cooked the fruit slowly over a low heat v gradually mashing down the apples. Delicious with cream.
4 tins of tomatoes, a litre of skimmed milk, some mushrooms, brown bread.
Then, a large Christmas cake, Christmas pudding, mint chocolate matchsticks, grapes, iced buns, a chocolate toffee apple, clementines, bananas, two pomegranates, dried cranberries, two jars of honey, a pot of jam. He also got himself four bottles of beer and four cans of sweat cider.
I’m diabetic, so I can’t eat any of these and can’t really drink much alcohol. My sarcasm gene kicked in so I told him he was being ‘sweet’, I said he should get me some honey roasted ham or some duck in orange sauce. After I washed the shopping and put it away I asked him how much he had spent. I guess 90% of what he bought is for him.
A little bit flat, but I cooked this in a flan case.
Ingredients (approx amounts)
8oz self raising flour
4oz butter/ margarine
two tablespoonfuls sweetener (or 4oz sugar)
two tablespoons milk
pinch of salt
large cooking apple peeled and cored
packet of raspberries.
I put the self raising flour in a bowl and then put bits of butter in plus the sweetener, then with a metal spoon I broke the fat up more, a pinch of salt, then crumbled the mix between my fingers so that it looked like breadcrumbs.
I made a dip in the mix and added the eggs, slowly stirring it in and trying to keep air in the batter, I added a bit of semi-skimmed milk to soften it more.
I added the apple slices and the raspberries to the cake batter so the fruit was evenly mixed into it. Then I poured the batter into the flan case which I had buttered.
I put the cake in an oven, gas mark 4, for 1 hour and 10 to 15 minutes.
It came out nice and moist, and it wasn’t completely cooled when we tore into it!
Note I used self raising flour that contains wheat, milk and eggs that can be allergens, butter which may not be in your diet and sweetener that you can cook with because I try to make sugar free cakes.
I decided to make a pear cake with a couple of large pears off the tree. I didn’t have a recipe to hand so followed the one on the back of my bag of self raising flour.
The ingredients were:
150 grams each of self raising flour, butter and sugar.
Three medium eggs
A small amount of water
This was to make a Victoria sponge. I decided I would add raw sliced pears into the base of my glass flan dish (I don’t have a cake tin or grease proof paper).
Method. It said cream butter and sugar together till its light and fluffy, then add the eggs and a bit of water. Then gently fold the self raising flower in.
Problem. I can’t eat sugar. So I used sweetener that you can bake with. The amounts were questionable. 150 grams when you don’t have scales. So I guessed the amounts and I think I put about 200 grams in. The sweetener said 200 grams was five tablespoons, so I used four instead. Then the eggs? I used three, but they were large. Finally I guessed a mug full of flour would be about right….
I creamed the butter and sweetener together and made it softish and fluffy. Then I slowly added the eggs. The mix started to curdle. I tried adding a bit of flour and it started to look like undercooked scrambled eggs! I got my hand whisk out and tried to beat some of the lumps out. Then I folded in the flour, I made a batter, but still saw flecks of butter in the mix.
So I spooned the mix over the pears in a well greased Pyrex flan dish. I put the cake in the oven on gas mark 4 (medium heat) initially for thirty minutes. When I checked it, there were bubbles of gas coming out of it and it was still pale. So I put it on for another twenty minutes. The bubbles were still happening but the surface felt fim and was golden brown. When I tapped it, it sounded hollow, and when I pricked it with a knife that came out clean.
I eased the cake out of its case. Some of it broke up because it had stuck in the dish. It was greasy, but I cut a section out and it held its shape.
It tasted eggy but nice. The pears had cooked through.
Next time I might start making it with flour, then rubbing the butter into that till its like breadcrumbs, adding sweetener, then making a hole in the flour before adding the eggs. I wish I’d remembered that before I made this cake.
Having lots of apples is great, but then you have to use them. I want to cook a pie or a crumble or a cake, I just don’t have the energy at the moment. I might even stew the apples and make some pancakes to go with them. It would be good with some lemon juice. Lots of choices, lots of ideas, hopefully tasty.
Cooking and dessert apples, over the last few days we have collected lots of them.
I have questions. Can you freeze apples if you just cut them up, or do you have to cook them first?
Crumble or pie? Cake or tart? I’m thinking of what to use them in. Do I cook them till they are mush and turned to puree then freeze it. Can I make Cider? I also have lots of pears on the tree, can I make Perry? I might bake them in the oven after removing the cores and then serve them with custard?
For most of his life he’s not been interested in cooking. He doesn’t like me to explain what to do. When he roasted a chicken once he added a whole big bulb of garlic. He can cook poached egg on toast, he does cook bread, he tries to cook bacon by frying it for a minute then microwaving it.
Today he wanted to make a loaf out of self raising flour. With no yeast. I explained that would be more like pastry, and that you use self raising mainly for making cakes. I told him he could use about eight ounces of flour, four ounces of butter, four ounces of sugar, but as we had none he could use a couple of heaped spoons of sweetener. This is a granular one you can cook with. A couple of eggs, and milk, not water, which he was going to use.
I went upstairs on the computer while he went out to get butter.
I was going to explain. He knew about Crumbling flour and butter together, then I told him to add sweetener, then the eggs and milk, then some de-stoned cherries if he wanted to.
I was upstairs, and it was terribly quiet. A friend rang so I came downstairs. Hubby was just about to put the cake in the oven. I looked around, he’d used about twelve ounces of flour (not weighed it out) three quarters of a tub of margarine. Two eggs a bit of milk and a teaspoon! of sweetener. To this mix he’d added half a bowl of cherries and then kneaded the mix! I tried to explain you need the mix to be more liquid and that you gently stir in the milk to keep the cake light.
Well he tried. The cake is cooking, gas mark 4,initially for 45 minutes in the centre of the oven. I’m worried it will be a bit heavy when it comes out.
The candles blew out OK but then continued to smoulder. So I pinched the wicks between my fingers as I thought it would set off the smoke alarm. Also the cat was making a move to jump down from the cupboard top.
What am I doing, watching TV, eating a small slice of cake and drinking prosecco. We had Thai green curry with seabass for our evening meal. Now my hubby is sitting with a glass of wine in one hand and a bottle of lager in the other!
It’s been a funny day, went to bed late (4.30am) and got up late. I have been posting things about it on the book of face… Isn’t it funny, I would never have considered doing that in the past. What a thing social media is…
My friend decided to order this for us on line. Carribean chocolate rum cake. It arrived today, a small cardboard box with a yellow hexagonal box wrapped in bubble wrap inside. When I took it out of the box there was a dark round cake inside, it had a small hole in the middle. It was like a sponge cake. The box said you could microwave it, so I made some custard and warmed it through. Very tasty. And where did it come from. Not Tortuga, but Hampshire. Yummy.
So in these self isolating, lockdown times. My hubby decided to open the ‘Christmas cake in a ring pull tin’.
It was there as a treat for some time in the future. But as things are, OK why not? I’m not allowed to eat much sweet stuff but I thought I could have a small sample.
Anyway, after ten minutes of trying to open the tin, he got the can opener on it as the ring pull didn’t ‘pull’. He managed to cut round the base (thats where the ring pull is).
Another struggle, there was a thin strip of metal sticking up. So I got the key off a can of corned beef, and after much fiddling got the cover off the cake. Then I put a plate on top and tipped the tin over to release the cake.
There it was, surrounded by nice white, pleated, grease proof paper.
Hubby got a knife and cut himself a quarter. Then, he started picking loose bits of fruit off the rest of the cake! He stuck his fingers in his mouth each time and licked his index finger as he picked up another crumb!
I was upset! I told him there was no way I could eat any of it now. The only way I could have any would be to slice off the top and bottom and sides to leave a small bit from the inside.
I did threaten to do this but as the only gloves I have are the gardening ones that I was using today to cut back roses and Ivy, I decided that would not be a good idea.
I put the cake in the fridge. Ten minutes later when I went to get some milk for a coffee? Well you can see…. A BIG mouse had been at it!