In an exciting new venture, I am now baking some cakes for a local business The Earl Grey Tearoom, in Southborough.
So far, I have made them a carrot cake with mascarpone icing (left) and two Victoria sponges with butter cream icing and jam. I have also supplied them with some spiced almond and pistachio biscotti – great for dunking in your coffee or tea!
I hope this venture will continue for a long time – it is great for Southborough to have an independent tearoom and I love the fact I can make a cake and deliver it on foot! I must also admit, I have missed not baking cakes regularly. There is something I find relaxing about mixing together ingredients to produce a (hopefully!) light sponge cake and then decorating it. The very hot weather has made the mixing quite problematic but hopefully by the end of the week, as temperatures return to near normal, cake mixes will go back to the right consistency. Since my youngest went off to University, I can’t justify baking anything for just me. My neighbours have become my testing ground so if you see me crossing Prospect Road with plates of cake or biscuit, you know I am experimenting again.
Finally, I have made three flavours of my savoury muffins – pancetta and olive, goats cheese and sundried tomato and onion and pepper. These freeze excellently and can be added to packed lunches. They also go well with soup in the winter.
These muffins have been made for selling at the Penshurst Farmers’ Market on 3 June. If you are in the area, come along and taste before you buy!
The Seville orange season is short, so in January or February when they make their brief appearance in our shops, I buy some to make marmalade and a couple of family favourite puddings.
However, like many, I don’t usually eat toast in the mornings so jars of marmalade accumulate! This year, I decided to try using marmalade in other recipes to see whether they would taste good.
First, I made a bread and butter pudding by spreading marmalade on panettone that was left over from Christmas, and baking with a mixture of eggs and cream. It was so delicious that it was eaten before I could photograph it! I made a second and the same thing happened. The fruit in the panettone meant I didn’t add any extra but I chopped the strips of orange peel in the marmalade into small pieces before adding them to the pudding.
Second, I tried a marmalade drizzle cake, using my normal lemon drizzle cake recipe and replacing the lemon zest in the sponge with Seville orange zest and spreading a mixture of marmalade and Seville orange juice over the top of the cake as soon as it came out of the oven. I think the cake works very well – the bitter orange tang comes through the sponge making a delicious variation on drizzle cakes.
I usually freeze the zest and juice of Seville oranges to use later in the year and will report back on future experiments with marmalade and the zest and juice.
I am holding two ‘Open House’ sessions before Christmas so if you would like to try before you buy, then please come along to 72 Prospect Road, Southborough on
Friday 9 December between 4pm and 8pm or on
Wednesday 14 December between 11am and 1pm or between 4pm and 8pm.
I will have a number of chutneys, jellies, jams and marmalades open for tasting as well as some biscuits and cakes. Most will be available to take away but I can make more Panforte or biscuits to order.
I look forward to seeing you soon!
Some of my chutneys and jellies are also available to buy at Southborough Butchers on London Road, Southborough.
Stir up Sunday is the last Sunday before Advent and is the traditional day to make Christmas cakes or puddings so they have time to mature and the fruit can absorb the brandy (or rum, if you prefer).
Over the years, I have varied the fruits I include in my cake but the basic recipe is still the old one my mother gave me many years ago. I chop the dried apricots, prunes, dates, figs, candied peel, cherries and stem ginger and leave them to soak in brandy with the raisins, currants and sultanas for at least 24 hours before adding to the cake mix. I also add freshly chopped nuts, grated nutmeg and ground spices to the flour.
After baking, the cake is wrapped and stored in a tin until just before Christmas. I usually feed it a couple of times with a little more brandy which also helps to keep it moist.
As well as the cake for our family, I can make additional cakes to order if you do not have the time. These can be round or square, in a variety of sizes from 4″ square to 12″ square, from 6″ round to 12″ round. Please contact me if you would like to order one. Prices start from £10 plus delivery.
On Wednesday 16 November, I will have a stall at the Nizels Golf and Country Club ‘Christmas Beauty Evening’, near Hildenborough in Kent.
I am planning to take along a selection of preserves, biscuits, cakes and savoury nibbles which can be given as Christmas gifts and many will be available for tasting on the night. I will also be taking orders if you would rather wait until nearer Christmas to receive your foods.
I am also hoping to sell my foods at other locations in the run up to Christmas so watch this space for further information.
Email me at firstname.lastname@example.org or call me on 07787 963896 if you want to place an order or find out more.
Here is another cake made with grated courgette – please don’t stop reading now! This one is gluten free as it is made with rice flour and ground pistachio nuts. The sponge contains cocoa powder for a rich, dark chocolate flavour and it is sandwiched together with a cocoa flavoured butter cream. The grated courgette keep the sponge moist and the ground pistachio nuts give it a slight crunch. It seems strange to make a cake with vegetables and then say you can’t tell that they are there but don’t be put off – this is a delicious cake!
I tried out a new recipe yesterday – a courgette and ricotta cake made with gluten-free flour and polenta. The green flecks in the sponge are grated courgette and thyme leaves, while the cake is topped with lemon juice, grated lime zest and thyme leaves. The polenta gives the cake a crunchy texture. This cake will definitely be going onto my list of those to make again.
I am still taking orders for Christmas cakes and Panforte. All cakes and Panforte are baked to order so if you would like one, please contact me as soon as possible.
The Christmas cakes are made with butter, dark muscovado sugar, organic eggs and flour and a variety of dried fruits that have been soaked in brandy for at least 24 hours, as well as nuts and treacle. The spices used are cinnamon, ground cloves, nutmeg and mixed spices. The cakes will last well into the New Year and in fact I used this recipe for our wedding cake and we used a layer at the christening of our daughter 5 years after the cake was baked – it was however, re-iced!
The Panforte are made with honey, soft brown sugar, dried figs and apricots, candied peel, walnuts, almonds, hazelnuts, ground almonds, flour, cinnamon, ground cloves and nutmeg.
Both can be made in a variety of sizes but these are the main ones offered :
£8.00 Panforte 800g
£10.00 Panforte 1200g
£15.00 Christmas cake 6″ round or 5″ square
£20.00 Christmas cake 9″ round or 8″ square
£30.00 Christmas cake 11″ round or 10″ square
Cakes can be covered with marzipan and icing for an additional cost – please contact me to discuss details on 01892 523912 or 07787 963896