Upside Down Plum Cake

The Bristol Half Marathon is tomorrow and I thought I’d bake up some pre-race fuel to use up some ripe plums. Not sure how the weather will turn out, but when all else fails, at least there’s cake. Here is what you’ll need:

For the plum topping:

  • 8-10 ripe plums
  • 3 tablespoons butter
  • 1/3 cup brown sugar

For the cake batter:

  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup sugar
  • 3/4 cup almond milk (or any you like)
  • 1 teaspoon almond extract
  • 2 beaten eggs

First, wash and cut the plums as you like.

Next, mix the brown sugar and butter, spreading it on the bottom of your cake tin.

Then, neatly arrange the plums on top of the butter and brown sugar.

In a bowl, add the flour, sugar, salt, baking powder, almond milk, and almond extract. Stir it a bit, then do the eggs.

Last, beat the eggs separately before adding them to the batter. If you have a mixer, use it! If not, just use a whisk to get a good batter. For the record, I don’t have a mixer, but the cakes still turn out alright.

Once mixed, pour the batter evenly into the tin, making sure it covers the fruit.

Heat your oven to 180 C / 350 F, and bake for 35 minutes.

And there you have it, Upside Down Plum Cake! This cake is good, like real good! Gooey, sticky, sweet, and part of your 5 a day? Heck yeah!

This is the perfect way to use up your ripe plums. The recipe also works well with damsons, peaches, and nectarines. And who doesn’t like a serving of fruit? Hopefully a slice of this cake will propel me to the finish line. And at the very least, lots of leftovers, yeah! If you happen to be near the Half Marathon route, come out and cheer us on – with the weather we’re expecting, we’ll need it! Thanks for reading and Happy Eating!

Advertisements

Wild Fruit Crumble

This cooler weather has been so nice and comfortable. It’s the perfect temperature for running and cycling, and for foraging wild fruit on the way.

I loaded up on these berries and apples during a bike ride, and the most obvious thing to make was a warm and filling crumble. Here is what you’ll need:

  • 2 cups blackberries
  • 3 small apples
  • 1 tablespoon sugar
  • 1 tablespoon flour
  • 1/2 cup porridge oats
  • 1 teaspoon cinnamon
  • 1/4 cup sliced almonds
  • 1/4 cup raisins or sultanas
  • 1/3 cup almond milk

First wash the fruit very well, then peel and chop the apples into chunks. Put all the fruit into your baking dish.

Pour the sugar and flour over the fruit, and mix it around trying to coat the chunks as much as possible.

Next you will prepare the topping, which is essentially a bowl of porridge. Put the oats, cinnamon, almonds, raisins, and almond milk together. Let it sit for about 5 minutes so the oats absorb as much of the liquid as possible.

Spread the topping over the fruit. Make sure it’s as even as possible.

Place in the oven at 180 C / 350 F for 35 – 40 minutes, depending on your oven. It’s done when the fruit is soft and the topping is golden brown.

And there, you have it, Wild Fruit Crumble! You can pretty much use any fruit you want. Damson, blueberries, and red plums work well too! And the topping is on the healthy side compared to traditional crumble which often has a lot of butter and sugar. As I’m training for the Bristol Half Marathon, this is definitely a dessert I can get behind! And you can even have it for breakfast! It is part of your five a day and a lovely way to fuel your morning workout. Give this recipe a try and you can start by picking some wild fruit. Thanks for reading and Happy Eating!

Apple Cider Caramel Cake

I know I’ve been a bit lax on the posts lately… I blame that on the cold and snow. So I decided to make a cake for Easter this past weekend using some cider I bought at The Cider Shop here in Bristol. It’s a bit time intensive, but well worth it in the end. Here is what you’ll need:

  • 2 cups almond flour
  • 3/4 cup coconut flour
  • 1/3 cup sugar
  • 1/4 tsp salt
  • 1/2 teaspoon baking powder
  • 1 mashed banana
  • 4 eggs
  • 1/4 cup any kind of milk (I used almond)
  • 1/4 cup melted coconut oil
  • 1 teaspoon almond essence

In a large bowl, combine your dry ingredients- almond flour, coconut flour, sugar, salt, and baking powder.

In a separate bowl, mash a ripe banana very well, until it becomes paste like.

In the wet ingredients bowl, add 4 beaten eggs, the almond milk, melted coconut oil and almond essence.

Combine the wet and dry ingredients, mixing very well. Go ahead and pour the batter into a lined round baking tin and bake for 35 minutes at 350 F /180 C.

Once baked, take the cake out of the tin and while it is cooling, you can make the caramel topping. Here is what you’ll need:

  • 1 cup of sweet apple cider
  • 1/3 cup brown sugar
  • 1/4 cup salted butter
  • Sliced almonds to top cake at the end

I picked up a bottle of Woodredding medium sweet cider at The Cider Shop while I was exploring the Wapping Wharf cargo shops the other week. This was lightly sparkling and not too dry, so very enjoyable to drink on its own. It’s also a sweet variety which is great to reduce when baking.

On a medium high heat, combine the butter, cider, and sugar. Melt everything down and stir, stir, stir. You really want to make sure to keep an eye on it, constantly stirring at this heat, and having the patience not to raise the temperature too much.

As the liquid and alcohol evaporate away, the mixture will thicken. I cooked it a little too long, but next time, I will stick to 20 minutes then reduce the heat for another 5 – 10.

Let the caramel cool only slightly, then pour over the cake, smoothing it evenly over the surface.

I was aiming for a caramel that wasn’t as thick so it would drip down the sides, but, you can’t have it all, eh? Top with sliced almonds and eat vigorously.

And there you have it, Apple Cider Caramel Cake! It may take some time to make, but is sooo worth it in the end! And although my kitchen smells like a pub from the evaporated cider alcohol, my tummy is very satisfied.

This is a great treat to make for garden parties or just to enjoy on your own as the weather gets warmer. It’s also a great way to showcase some of the wonderful cider the West Country has to offer. Pick your favourite sweet cider and have a go! Hope you all had a relaxing long weekend, and fear not, Spring is (probably) on the way! Thanks for reading and Happy Eating!

Welcome to Bristol is Home my lover!

Capture

Hello, hello! Welcome to my blog on all that is delicious about Bristol and the West Country! I decided to create a page that explores the local tastes that are abundant around here.  We have incredible access to fresh farm produce, flavorful meats, hand crafted goodies, and cider galore! And what better way to begin our hunt than to spend a day at the Royal Three Counties Show! (royalthreecounties.co.uk) This event occurs over thee days, June 12, 13, & 14, at the Three Counties Showground in Malvern, WR13 6NW.  In addition to being England’s largest livestock and equine show, there will be lots of stalls featuring food and fare from local artisans.  It sounds like its gonna be a great day out for everyone and there may even be people jumping out of planes to say hi! Not sure what I will find, but my upcoming recipes will rely on what I come across this weekend, so stay posted and happy eating!