24 March 2023
As the title says, it's been a long old time since I was here posting new and delicious recipes!
In that time, all kinds of things have happened - most of which I'll no doubt get around to telling you as we go along. However, I've had a number of sad losses which have gone a long way towards de-tuning my desire to blog recipes, not least of which was because I just didn't have time!
Anyway, I'm here now and I'll be blogging recipes for food that was particularly good and enjoyable. Largely, because if I don't type them up almost as soon as I've eaten them, I'll forget how I made them and/or forget that we even had them in some instances. *sigh* Old age, it's a bugger for sure!
The new posts will also be a LOT shorter, to reflect the trend towards people complaining about recipe blogs that blather on for pages and leave the recipe right until the end. Oh right, *cough* that'll be me then. Hey ho!
30 June 2020
17 June 2020
This basic recipe would work for lots of different fruit combinations, for instance rhubarb & orange, apple and spice, peach and vanilla .. your choices are only limited by what fruit you've got!
I have used both the unsalted butter that is in the recipe and Stork baking margarine for this cake and both have worked as well as one another, so it is a very forgiving and adaptable recipe. Everyone needs at least one sponge cake recipe that is pretty much guaranteed to deliver good results - and this is definitely one of those.
PLUM & ORANGE UPSIDE DOWN CAKE (makes 12 pieces)
175g self raising flour
1 tsp baking powder
3 large eggs
175g caster sugar
175g softened unsalted butter
12 small plums, stoned and halved
2 medium oranges, zested and juiced
1 tsp icing sugar
Pre-heat your oven to 180degC/350degF/Gas 4.
Line your baking tin with greaseproof or parchment paper, making sure enough overlaps so that you can lift the cake out, once baked.
Place the plum halves, cut side down and in an even layer, onto the paper.
Measure out the flour and baking powder and using a sieve, sift into a large bowl.
Now simply add all the other ingredients (apart from the orange juice & icing sugar, which is for the drizzle once the cake is baked) to the bowl and whisk everything together until you have a smooth, well-combined mixture of dropping consistency. Provided the butter is good and soft, this shouldn't take longer than a couple of minutes.
Spoon the mixture into the baking tin - taking care not to disturb the plum halves - and level the top. Place the tin gently into the middle of the oven for 30-35 minutes to cook - but don't open the oven door to check it until at least 25 minutes have elapsed.
You will know when the cake is done by touching the centre of the cake lightly. If your finger leaves no impression - and the cake springs back - it has finished baking.
Stir the icing sugar into the orange juice.
Place the tin onto a cooling rack and, with a silicone brush, brush the orange juice onto the surface of the cake. It will be absorbed easily as the cake is still hot.
Leave the cake in the tin until the orange juice has been absorbed and the surface has dried sufficiently to be just tacky.
Place a plate over the top of the tin and with a quick flip, turn everything upside down. Lift the tin off and carefully remove the paper. If any plums stick to the paper, gently scrape them off with a palette knife and replace them back into the hole they came from.
Leave the cake to finally cool and try not to eat it all at once!