Berry And Almond Yoghurt Cake

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It would seem I had my bake on this weekend.

After a visit to the wonderful Ramsgate Organic Markets (near Brighton-Le-Sands in Sydney) on Saturday morning, I baked 2 dozen Hot Cross Buns, then on Sunday a Berry Almond Cake and a humongous crusty Italian loaf, all of which ended up at mum and dads for our usual Sunday family feast.

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Though I didn’t end up tasting the cake I was told it was ‘the best cake ever’ so I thought I’d share…

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Berry And Almond Yoghurt Cake

150g butter – cut into cubes

155g castor sugar

2 eggs

10g vanilla extract

250g plain flour

15g baking powder

200g plain Greek style yoghurt

100g fresh blueberries

100g fresh raspberries

85g flaked almonds

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Preheat oven to 180oC. Butter a 19cm square cake tin and line with baking paper.

Cream the butter and sugar, using an electric beater or stand mixer, until light and fluffy. In a small bowl lightly whisk the eggs and vanilla then very slowly add to the butter mix being sure to scape down the sides a couple of times. This should take a couple of minutes, you don’t want to rush this part or the mix will split.

Sift together the flour and baking powder and add half to the butter mix along with half the yoghurt. Stir until just combined then add the rest of the flour and yoghurt and a few berries and stir until combined. Try not to over mix it.

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Spoon into baking tin and smooth the surface. Scatter with the almonds and remaining berries and bake for 50-60 minutes or until a skewer inserted into the centre comes out clean.

Take out of the oven and leave it to cool in the tin for 20 – 30 minutes then turn out onto a wire rack to cool completely.

Serve as is or with a spoonful of yoghurt.

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Enjoy…

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Apple, Berry and Ginger Crumble

image Crumbles….

I love them.

Dinner tonight is going to be a very healthy roast vegetable, butter beans and goat feta warm salad so we can indulge in some dessert.image

Usually Granny Smith apples are used in apple desserts but I use whatever’s in the house, in this case, royal gala apples.

I’ve played around with many crumble mixes. Some with coconut, some without, some with different nuts, seeds and sugars. This particular crumble I’ve adapted from a  Margaret Fulton Date and Oat Slice recipe that I’ve been using for years. It’s one of my husbands favourite treats.

Simply rub 75g of butter into 55g of wholemeal flour and 35g rolled oats. Add 30g brown sugar and 30g shredded coconut and mix together until well combined. Set aside.

imageNext, peel and core 1 large apple, then chop into smallish cubes. Throw into a bowl with 100g frozen (or fresh if they’re in season) mixed berries, 20g finely chopped glacé ginger, 1/2 tsp ground cinnamon and 40g brown sugar.  Mix well.image

Now spoon the apple mixture into a small, deep oven proof dish,  sprinkle the crumble mix over the top and bake at 180c for about 35 minutes or until the top is golden brown. I made 4 x 1 cup  individual servings, but it’s up to you.

Take it out of the oven and let it cool down for a while before serving with custard or ice cream.  Wonderful winter dessert after what’s been a healthy food week for us.

Enjoy…

Pancakes…

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here’s the thing….. I have trouble writing out recipes because I’m one of those people that doesn’t always measure ingredients out. This makes it quite difficult when someone asks ‘how did you make that?’ or ‘how much did you put in?’ It’s also proving very hard when it comes to trying to write up recipes for a recipe book,which has been coming for many a year.

Every now and again I will actually make the effort ( especially now with this blog and all), to take things slowly, write all things down and measure everything with spoons and cups and weights.

I made pancakes this morning. There I was, coffee on the stove, mixing bowl and whisk at the ready, when my husband tells me I should be blogging this recipe, sharing it with others.

Out come the ingredients, the spoons, the cups……

In my medium sized bowl, I measured in 1 cup of wholemeal plain flour, 2 teaspoons baking powder, 1 teaspoon caster sugar, a pinch of bicarbonate of soda, 1 free range egg and about 1 and 1/2 cups of soy milk. I gave it a whisk and made sure there were no lumps and then added a little more milk to make it a thick but runny consistency (Sorry, don’t know how else to describe it).

Time to heat a small non stick fry pan on a medium heat. Brush with a little melted butter, and pour in about 1/2 a cup of the pancake batter. (The amount you pour in will depend on the size of your fry pan and how big you want your pancakes to be).

I then sprinkled on a few fresh blueberries.

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This part may seem weird but it worked, I actually covered the pan with a lid for about a minute. It helped the pancake to cook a little faster on top without burning the bottom.

Flip the pancake over and let it cook for another 40 seconds or so.

Slide onto a plate and repeat with the rest of the batter.

I ended up with 4 big fluffy pancakes.

Top with some slices of banana and a few berries and a drizzle or two of some good maple syrup.

Next time I’ll try with a sprinkle of cinnamon on top as well.

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