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Peach, Plum and Raspberry Hazelnut Cake

Although we’ve had a tough summer in Sydney with so much rain, stone fruit is just starting to come into its own. Not the best stone fruit that we’ve ever had, but in late January it’s lovely to have some beautiful peaches, nectarines, plums and apricots. And of course berries are beautiful and plentiful and cheap at the moment!

I’ve been playing around with recipes involving stone fruit and ground almonds and hazelnuts. I’ve made a few upside down cakes which I’ve been very pleased with. This one is an “upright” cake with the fruit placed in the cake batter, some of it just showing through.

As usual, this is a food processor cake so it’s pretty quick and easy! You can serve it plain or drizzle some icing over the top, although it doesn’t really need it. It’s great served with cream, Greek yoghurt or vanilla ice cream.

Ingredients

150g hazelnuts

150g butter

150g sugar

1 teaspoon vanilla paste

3 free range eggs

50g plain flour

1 1/2 teaspoons baking powder

8 peaches and blood plums cut into quarters or eighths slices

A handful of raspberries (about 10-12)

Drizzle icing

1 tablespoon of lemon juice or rosewater

Icing sugar

Method
Preheat the oven to 170 degrees C fan forced, 180 degrees C non fan forced. Grease a 23cm springform tin.

Put the hazelnuts in a dry frying pan and toast over a medium heat until just brown. Blitz half in a food processor until fine crumbs. Blitz the other half so that they are still quite chunky. Remove from the food processor. There’s no need to wash it – just use again for the cake batter.

Beat butter and sugar in the food processor until pale and well creamed. Add vanilla paste.

Add the eggs one at a time, adding a tablespoon of the flour at the same time with each egg. Mix in the food processor until each egg is incorporated. Mix in the rest of the dry ingredients by pulsing carefully. Some of the nuts will still be quite chunky which will give texture to your cake.

Spread the cake batter in the tin, smoothing the top with a spatula.

Arrange the peach and plum pieces in a circular pattern in the batter, pushing the pieces right into the mixture. Place the whole raspberries in between the stone fruit, just on top of the cake.

Bake for 35 – 40 minutes, until a skewer inserted in the cake comes out clean. If the cake is browning too quickly, cover the top with foil to prevent burning.  When cooked, remove from the oven and leave to rest for 15 minutes.

Carefully remove from the base of the springform tin, removing the baking paper.

You can serve as is, or with a dusting of icing sugar, or a lemon or rosewater drizzle icing.

To make a drizzle icing, mix a tablespoon of lemon juice or a tablespoon of rosewater with enough icing sugar to make a drippable drizzle! Drizzle over the cake using a fork.

Serve on its own or with cream or ice cream.

White Nectarine, Ginger and Hazelnut Upside Down Cake

I love this cake as it’s so easy to make. It’s yet another cake based on stone fruit and a kind of frangipane mix, this time using ground hazelnuts.

You can make it with apricots, peaches and plums. And as it’s an upside down cake you get to see the lovely fruit on top of the cake!

Oh, and it’s all done in the food processor. Labour non intensive!

Ingredients

150g butter

150g sugar

1 teaspoon vanilla paste

3 free range eggs

100g plain flour

100g hazelnut meal

1 1/2 teaspoons baking powder

1 teaspoon ground ginger

4 white nectarines, cut into thin slices

1 tablespoon of stem ginger pieces, sliced thinly (5-6 pieces)

3 teaspoons demerara sugar

Method


Preheat the oven to 160 degrees C fan forced, 180 degrees C non fan forced. Grease a 22 cm springform tin.

Beat butter and sugar in a food processor until pale and well creamed. Add vanilla paste.

Add the eggs one at a time, adding a tablespoon of the flour, hazelnut meal, baking powder and ground ginger mix at the same time with each egg. Mix in the food processor until each egg is incorporated. Mix in the rest of the dry ingredients by pulsing carefully.

Arrange the nectarine slices in the springform tin in a circular pattern, slightly overlapping. Place the ginger slices in between the nectarine slices. Spread over the cake batter, smoothing the top with a spatula. Sprinkle the mixture with the demerara sugar.

Bake for 35 – 40 minutes, until a skewer inserted in the cake comes out clean. If the cake is browning too quickly, cover the top with foil to prevent burning.  When cooked, remove from the oven and leave to rest for 10 minutes.

Carefully invert the cake onto a plate to serve.

Blueberry Oat Scones

I’m a big fan of Claire Ptak and her bakery in London. It was a delight to visit last time I was able to travel to the UK, pre Covid! I love her book “The Violet Bakery Cookbook”, and some of the recipes in it have inspired this one.

These tasty morsels are a cross between scones and biscuits. They are quite dense, with ground rolled oats and blueberries.

The mixture is very crumbly and will be difficult to bring together into a dough, particularly with the frozen blueberries. But don’t worry, just pat the mixture into shape and by resting it, you can cut the rounds from the mixture.

Here’s my recipe. This makes 12 smallish scones. You could double the quantities for larger, more substantial scones.

Ingredients 
100g rolled oats
150g plain flour
3/4 tsp bicarbonate of soda 
1/2 baking powder 
1/2 tsp salt 
50g raw sugar or brown sugar
Zest of half an orange
125g cold unsalted butter cut into 1 cm chunks
150g creme fraiche
125g frozen blueberries 

Method
Preheat the oven to 170 degrees C fan forced. Line a baking sheet with baking paper.

Blitz the rolled oats in a food processor until finely ground. Mix all the dry ingredients plus the orange zest in a bowl or in a food processor. Cut in the cold butter by hand until the mixture resembles large breadcrumbs, or you can continue to use a food processor on pulse, but be careful not to overwork the dough.

Quickly stir in the creme fraiche until just mixed in. Stir in the frozen blueberries.

Turn the mixture out onto a floured board, and pat into a square about 3 or 4cms thick. Rest for 5 minutes at least, even 10 minutes.

Using a 6cm cutter, cut out rounds and place onto the baking sheet. You will probably get 8 or 9 from the dough, then you will need to gather up the remains of the dough and pat together (don’t re-roll) before cutting out the last few rounds.

Bake for 25-30 minutes until the rounds are brown on top. You could check after 20 minutes to see how they are coming along. Take out of the oven and wait until the oat scones are cool before serving.

Serve on their own – they are sweet enough – or with homemade berry jam and Greek yoghurt.

Orange Zest Shortbread

I made this shortbread for New Year’s Day yesterday. I think shortbread is one of the best things to come out of Scotland, not forgetting whisky!

It’s based on a Jamie Oliver recipe for chocolate orange shortbread, original recipe here. I left out the chocolate for simplicity’s sake, but by all means add this in. I think the orange is the star of this recipe!

It’s super simple. I made it in the food processor. After baking just leave in the tin before cutting into fingers.

Great for New Year – but don’t wait till then – a very nice tea time or coffee time treat any time of the year!

Ingredients

150g butter at room temperature

200g plain flour

50g golden caster sugar or raw sugar, plus extra to sprinkle

Zest of an orange

Method

Preheat the oven to 180 degrees C.

Grease a 20cm square baking tin and line with baking paper.

Put the butter, flour, sugar and the finely grated zest of half the orange into the bowl of a food processor.

Gently pulse the ingredients until they just come together- don’t overmix.

Tip the mixture into the lined baking tin. With your hands pat the dough into the tin, being careful not to knead it. You will end up with a layer about 1cm thick. Don’t worry if it’s looks a bit messy, it will look fine after baking.

Prick the dough all over with a fork.

Place in the oven and bake for 20 minutes, or until lightly golden brown.

Take out of the oven, and leaving in the tin, mark fingers using a sharp knife. There’s no need to cut through – it’s just to help cut the fingers once the shortbread is cold.

Sprinkle over a little more sugar, and grate over the zest of the other half of the orange.

Leave to cool completely, and then cut the shortbread into fingers along the marked lines.

Remove the fingers from the tin.

The shortbread will keep well in an airtight tin for a few days!

Yoghurt Rosewater Cake

This is my absolute go-to cake when I’m looking for something special and really easy!

I’ve posted versions of it twice before – but I was so pleased with this latest incarnation that I just had to write about it again.

I’ve simplified the cake through many bakes, and this latest version doesn’t t even need icing!

Give it a go if you’re looking for a cake that is fragrant, moist, with a delicate crumb, cuts well, keeps well and eats spectacularly!

Ingredients
250ml canola or vegetable oil
330g caster sugar
2 free-range eggs
280g Greek yoghurt
300g self-raising flour, sifted
2 tablespoons rosewater

To serve – icing sugar and fresh or dried rose petals, whipped cream and Greek yoghurt

Method
Preheat oven to 170 degrees C fan forced. Grease and flour a large Bundt mould or a 22cm cake tin.

Place the oil, caster sugar and eggs in the bowl of a food processor. Process until well combined. Pulse in the yoghurt, followed by the flour. Stir in the rosewater.

Pour the mixture into the bundt mould or the regular cake tin.

Bake for 30-40 minutes until a skewer inserted into the centre comes out clean. Just make sure you keep checking with a skewer for “doneness” after 30 minutes. 

Remove from the oven, and cool for 10 minutes then turn out onto a wire rack to cool completely.

To serve, sieve over some icing sugar, about a couple of tablespoons, and fill the centre with a few tablespoons of whipped cream and Greek yoghurt – or all cream, or all yoghurt. Your choice!

You can ice this cake, as I have done in previous versions, but it’s so elegant and pretty baked in a Bundt mould, it doesn’t really need it!

Yoghurt Rosewater Cake

This is my absolute go-to cake when I’m looking for something special and really easy!

I’ve posted versions of it twice before – but I was so pleased with this latest incarnation that I just had to write about it again.

I’ve simplified the cake through many bakes, and this latest version doesn’t t even need icing!

Give it a go if you’re looking for a cake that is fragrant, moist, with a delicate crumb, cuts well, keeps well and eats spectacularly!

Ingredients
250ml canola or vegetable oil
330g caster sugar
2 free-range eggs
280g Greek yoghurt
300g self-raising flour, sifted
2 tablespoons rosewater

To serve – icing sugar and fresh or dried rose petals, whipped cream and Greek yoghurt

Method
Preheat oven to 170 degrees C fan forced. Grease and flour a large Bundt mould or a 22cm cake tin.

Place the oil, caster sugar and eggs in the bowl of a food processor. Process until well combined. Pulse in the yoghurt, followed by the flour. Stir in the rosewater.

Pour the mixture into the bundt mould or the regular cake tin.

Bake for 30-40 minutes until a skewer inserted into the centre comes out clean. Just make sure you keep checking with a skewer for “doneness” after 30 minutes. 

Remove from the oven, and cool for 10 minutes then turn out onto a wire rack to cool completely.

To serve, sieve over some icing sugar, about a couple of tablespoons, and fill the centre with a few tablespoons of whipped cream and Greek yoghurt – or all cream, or all yoghurt. Your choice!

You can ice this cake, as I have done in previous versions, but it’s so elegant and pretty baked in a Bundt mould, it doesn’t really need it!

Passionfruit Mini Cakes

These little cakes are full of passionfruit in the cake mix and in the icing. I love the fragrance and flavour of passionfruit. I will buy them up while cheap and freeze the pulp – great when I want to make a passionfruit sponge or these little cakes!

Cooking with buttermilk gives a great flavour to cakes so that’s what I used here. You can make cheat’s buttermilk if you haven’t any on hand by simply adding lemon juice or vinegar to milk, or even lime juice. You now have a pretty good substitute!

Here is the recipe for these passionfruit mini cakes. You can make them in fancy molds as I did or make them in an ordinary muffin tin.

Ingredients

Cakes

200g self-raising flour

125g caster sugar

125g butter

2 large free-range eggs

1/2 tsp vanilla extract

125mls buttermilk 0r cheat’s buttermilk ( I added the juice of half a lime to regular milk)

Pulp from 4 passionfruit

Passionfruit Icing

250g icing sugar, sifted

Pulp from 2 passionfruit + 1 passionfruit for the optional fondant icing

1 tbs passionfruit fondant creme (optional)

Method

Cakes

Preheat the oven to 160 degrees C fan forced or 170 degrees non fan forced.

You can make this little cakes in any fancy molds you have on hand. The cakes pictured were baked in my Silverwood three tier muffin molds. I buttered and floured these molds. You can use any standard 12 cup muffin tin. Line the muffin tin with cupcake cases.

Put all the ingredients except the pasionfruit pulp in a food processor and blitz till smooth.  Stir the passionfruit pulp into the batter.

Spoon the mixture into the molds or paper cases. If you’re using fancy molds like mine you will get 6 sizeable cakes. Using a regular muffin tin,  you will get 8-12 cakes, depending on how big you want them.

Place the tin in the oven and bake for 15 minutes or until the cakes are cooked and golden on top. Check after 15 minutes, by seeing if a skewer inserted comes out clean. They may need a couple of minutes longer.

Cool the cakes in their molds or muffin tin for 5 minutes, then carefully remove from the molds or muffin tin and finish cooling on a wire rack.

Ice with a generous amount of passionfruit icing, letting it drip down the sides of the cakes.

Passionfruit Icing

In a bowl, mix together the icing sugar and passionfruit pulp and beat well. If the icing is too soft, or runny, then add more icing sugar to get the desired consistency.

Optional –  I mixed a tablespoon of passionfruit fondant creme (warmed gently in the microwave for a minute or two) with the pulp of 1 passionfruit. This made a very yellow icing which I drizzled on top of of the other icing. More for effect than anything else!

Crumpets!

I have been making crumpets this week. They are such a great breakfast staple and a lovely afternoon tea treat.

I used my buttermilk crumpets recipe as I had some beautiful buttermilk from Pepe Saya, the Australian experts on all things dairy cultured! The link to their website is here.

So I thought I would revisit that recipe as well as my sourdough crumpets recipe. The buttermilk recipe is very easy to do as it uses commercial yeast. The sourdough recipe is fantastic, but you do need a sourdough starter on hand.

So here are the links to both recipes.

Buttermilk crumpets: https://thequirkandthecool.com/2018/11/17/buttermilk-crumpets-for-breakfast/

Sourdough crumpets: https://thequirkandthecool.com/2020/01/16/sourdough-starter-crumpets/

Orange Friands

Spring in Sydney means an abundance of oranges. Of course I love blood oranges, and use them whenever possible. But the humble navel orange is juicy, sweet and seedless. The wonderful Orange Grove Market sells local oranges that are just divine and I am buying them in abundance!

So I made my usual recipe for friands, some with blood oranges and some featuring navels. These little cakes are made with eggs whites only and ground almonds and are very similar to the French financier.

I made 2 batches, using a blood orange in one batch and a navel orange in the other.

Ingredients

6 egg whites, beaten lightly

75g plain flour

240g icing sugar, sifted

125g almond meal

150g melted butter, cooled

Grated zest and juice of an orange

150g icing sugar or enough to make a thick glaze.

6 orange slices, to candy

50g caster sugar

Method

Preheat oven to 180 degrees C or 160 degrees C fan-forced. Lightly grease 12 friand molds.

Beat the egg whites until frothy with fork in a large mixing bowl.

Sift the flour and icing sugar into the bowl, stir in almond meal and then add the melted butter. Stir in the zest of the orange, and the juice of one half of the orange.

Spoon the mixture (approximately ¼ cup) into each of the molds.

Bake in preheated oven for 20 minutes until cooked through and golden brown or until a skewer is inserted into centre comes out clean. Sometimes the friands need a few more minutes in the oven to be nice and brown.

To make the glaze, mix the juice of the other half of the orange with the icing sugar. You may need to add more or less juice or more or less icing sugar to get the glaze to the right consistency to ice the friands. Ice the friands with just enough glaze to coat the tops and perhaps to run down the sides a little.

To candy the orange slices, put them into a small saucepan and cover with cold water. Bring to the boil and simmer for 5 minutes until slightly soft. Drain, and place the slices on a plate and coat well with the sugar. The slices will be sweet and slightly sticky.

Put the slices on top of the iced friands for serving.

Blueberry and Blackberry Almond Tea Cakes

Spring has sprung in Sydney and I’m dusting off my recipes for little cakes perfect for afternoon tea. Berries are plentiful and cheap, so perfect to pop into a small cake and top with a lemon icing.

The recipe is an all in one food processor recipe too. Easy!

One of the issues I have experienced with my little cakes is the problem of cakes sticking to the molds and coming out in pieces.

I picked up some advice that buttering the molds and flouring them, freezing for half an hour then buttering again, gives you a pretty good chance of the cakes coming out whole. So that’s what I would advise that you do.

Here are two recipes, both based on the same basic cake mixture, one for blueberry, lemon and almond cakes, and one for raspberry and almond cakes.

Blueberry, Lemon and Almond Cakes

Ingredients

65g self-raising flour

60 ground almonds

125g caster sugar

125g butter

2 large free-range eggs

1/2 teaspoon vanilla extract

2 tblsp milk

125g fresh blueberries 

Lemon Icing

2 tbsp lemon juice

Enough sifted icing sugar to make a thick but spreadable icing

3 blueberries for little cake for decorating

Method

Preheat the oven to 180 degrees C fan forced. Butter, flour, freeze and butter again your chosen molds. I used popover molds, but muffin molds would be fine. You will get 6 cakes from the popover molds, probably 8 from the muffin molds.

Put all the ingredients except the milk  and the blueberries in a food processor and blitz till smooth. Add the milk while pulsing the food processor to get a mixture that is not to stiff and of dropping consistency.

Carefully fold the blueberries into the mixture with a spoon.

Spoon the mixture into the molds, making sure you don’t fill more than  3/4 of the mold.

Place the molds in the oven and bake for 15 minutes or until the cakes are cooked and a skewer inserted in the centre comes out clean.

Once the cakes have cooled for about 15 minutes, carefully up end the molds and ease the cakes out of the molds.  Cool on a wire rack.

For the icing, mix the lemon juice with enough icing sugar to make an icing that will drip over the cakes. Ice the little cakes, adding 3 blueberries on the top of each cake for decoration.

Raspberry and Almond Cakes

Ingredients

65g self-raising flour

60 ground almonds

125g caster sugar

125g butter

2 large free-range eggs

1/2 teaspoon vanilla extract

2 tblsp milk

3 raspberries for each cake mold

Lemon Icing

1 tbsp lemon juice

2 or 3 pureed raspberries

Enough sifted icing sugar to make a thick but spreadable icing

1 raspberry for little cake for decorating

Method

Preheat the oven to 180 degrees C. Butter, flour, freeze and butter again your chosen molds as for blueberry cakes.

Put all the ingredients except the milk  and the raspberries in a food processor and blitz till smooth. Add the milk while pulsing the food processor to get a mixture that is not to stiff and of dropping consistency.

Spoon the mixture into the molds, making sure you don’t fill more than  3/4 of the mold. Carefully pop 3 raspberries into each cake mold.

Place the molds in the oven and bake for 15 minutes or until the cakes are cooked and a skewer inserted in the centre comes out clean.

Once the cakes have cooled for about 15 minutes, carefully up end the molds and ease the cakes out of the molds.  Cool on a wire rack.

For the icing, mix the lemon juice and pureed raspberries with enough icing sugar to make an icing that will drip over the cakes. Ice the little cakes, adding 1 raspberry on the top of each cake for decoration.

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