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Tag Archives: plum

Mini Upside Down Cakes

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Here is another way to vary the basic cupcake recipe. I made some mini upside down cakes, placing some nectarine slices in the bottom of my silicon muffin molds. I sprinkled a spoonful of ginger nut crumble over the fruit then topped up with the cake mixture. For this recipe I used half self-raising flour and half ground almonds.

They were very moist, fruity and the crumble added crunch.  The little cakes turned out well, helped by lining the base of each mold with a little disc of baking paper.

This recipe makes 6 muffin sized cakes.

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Ingredients

1 medium nectarine (peach or plum would be great too)

Crumble

3 ginger nuts biscuits

1 tbls plain flour

1 tbls caster sugar

1/2 tbls butter

Cupcake mixture

60g self-raising flour

65g ground almonds

125g caster sugar

125g butter

2 large free-range eggs

2 tblsp milk

Method

Preheat the oven to 180 degrees C or 160 degrees C fanforced. Spray the molds with baking spray unless you are using silicon molds. Cut 6 discs of baking paper and line the muffin molds.

Slice the nectarine finely and place a couple of slices onto the baking paper in each mold. Bash the ginger nuts into crumbs, and rub in the flour, sugar and butter to make the crumble. Divide the crumble mixture between the 6 molds, sprinkling on top of the nectarine slices.

Put the rest of the ingredients into the food processor except the milk and blitz till smooth. Add the milk while pulsing to make a soft, dropping consistency.

Spoon the mixture into the molds. Place the molds into the oven and bake for 12-15 minutes or until the cakes are cooked and a skewer inserted in the centre comes out clean.

Cool the cakes for 5 minutes. Loosen each cake by running a knife around the sides of the mold. Carefully invert the molds onto a serving plate. Remove the paper discs. The fruit should be intact on top of each cake. If the cakes have risen unevenly, you can trim the bottom (the original top of the cake) to make them sit straight.

Serve as is for afternoon tea, or with cream as a dessert.

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Easter Sunday Pastries

 

IMG_0754Easter Sunday 2014 and another beautiful balmy day in the Easter holiday break. Lunch in the garden again, this time lamb to mark the special day.

I barbecued a butterflied leg of lamb, served it with baby new potatoes, Bill Granger’s Asparagus, Pea and Feta Salad (again) and a green salad.

Dessert was the star today – two different pastries focusing on seasonal fruit.

Fig and Raspberry Mille Feuille

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Not really a recipe, more an assembly.

Roll out a quantity of store-bought puff pastry (I buy Careme brand as it’s a butter puff and is very light).  The amount you use is entirely dependent on how many mille feuilles you want to end up with.

Cut into long rectangles. Bake according to the directions on the packet, usually about 10-15 minutes at 200 degrees C.

Remove from the oven and cut rectangles into individual pastry lengths. Whiles still warm flatten gently if the pieces are too”puffed”. You can also split the pastry in half to make it easier to fill, and also so that each half of the pastry is not too hard to eat.

When cool, fill with whipped cream flavoured with a little vanilla paste and fresh fruit. I used figs and raspberries as both are delicious and good value at the moment in April in Sydney.IMG_0739

Bill Granger’s Pear Shortcake

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I made a strawberry version of this cake last week and it was so more-ish I had to do it again! This recipe is closer to Bill’s but I included plums as well as a good dollop of my plum and raisin jam.

Ingredients

Filling
30 g unsalted butter, softened

40 g caster sugar

2 small pears and 4 plums

1 tsp vanilla paste

2 tbsp plum jam*

Milk, to brush the pastry

1 tbsp demerara sugar

2 tbsp flaked almonds

Shortcake pastry


125 g unsalted butter

125 g castor sugar

1 egg, lightly beaten

175 plain flour

50 g ground almonds

1 tsp baking powder

Method
Place the butter, caster sugar and vanilla in a saucepan over a low heat. Cook, stirring for 1-2 minutes until the butter melts and sugar dissolves.

Add the chopped pears and plums and cook over low heat for 8 minutes or until the fruit is soft. Remove from the heat and stir through the plum jam, being careful not to break up the fruit. Set aside to cool to room temperature.

For the shortcake, beat the butter and castor sugar until thick and creamy. Add the egg and mix well. Add the flour, almond meal and baking powder, then stir until combined. Turn onto a lightly floured surface and knead briefly to just bring the mixture together. Divide the dough in half, pat in to discs, then wrap in plastic wrap and chill for 30 minutes.

Preheat oven to 160 degrees C. Grease and line a 24cm springform cake tin. On a lightly floured surface, roll each dough portion into a round about the size of the tin, then press one round into tin. Spoon the pear and plum mixture and any juices over the dough, leaving a small border around the edge.

Top with the remaining dough round and press the edges together to seal. Brush with milk and sprinkle with demerara sugar and flaked almonds.

Bake for 30 minutes or until until golden (cover loosely with foil if browning too quickly). Cool in tin for 20 minutes before carefully removing from the tin.

*The recipe for plum and raisin jam: https://thequirkandthecool.com/2013/04/28/autumn-jams/

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Jams, Marmalades and Conserves 2013

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Just a reminder to myself of some of my favourite preserves of the year!

Ingredients
1 kg cumquats,
1 kg white sugar
1 litre water

Method
Slice the cumquats thinly, removing the seeds, and put into a large suacepan.

Add the water, and bring to a rapid simmer, cooking until the fruit is soft, between 25 minutess to an hour. Check regularly after  25 minutes – if the fruit is a little tough still, leave for another 10 minutes, and then check again.

Once the fruit is soft, add the sugar and stir to dissolve. Bring to the boil and simmer until setting point is reached.

Testing for setting point
Take the saucepan off the heat and allow the bubbles to subside. Take out a small saucer previously placed in the freezer, and spoon a little liquid onto the saucer, then return to the freezer for 1 minute. Push the marmalade along the plate with your finger. If setting point has been reached then the marmalade surface will wrinkle slightly and the marmalade won’t run back straight away. If it’s not at setting point, return to the heat and boil again for  a few more minutes (maximum 5 minutes) before re-testing. Repeat until setting point is reached.

Leave the marmalade to stand for 10 minutes before pouring into sterilised jars.

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