Cherries are my absolute favourite and the season is soooo short, that I like to make the most of them whilst I can. Paired with a good quality dark chocolate and a hint of cinnamon, and richness added with mascarpone, this cake is perfect for all occasions.
250g Self Raising Flour, sifted
125g Mascarpone Cheese
115g Salted Butter, slightly melted
100g Dark Chocolate, roughly chopped
100g Dark Brown Sugar
50g Caster Sugar
30 Pitted Cherries – 15 halved, 15 left whole
2 Large Eggs, lightly beaten
1tbsp Baking Powder
1tsp Cinnamon Powder
Preheat oven to 170c Fan and grease and line a 9x5inch loaf tin.
Cream the sugars and butter until light and fluffy.
Gradually incorporate the eggs little by little followed by the mascarpone cheese.
Add the flour, baking powder, cinnamon and milk, and lightly mix. Take care not to overbeat at this stage.
Fold in the chopped cherries and chocolate.
Put the batter into the tin and tap the tin on the counter a few times so the mixture evens out.
Press in the remaining 15 cherries as shown below.
Bake in the middle of the oven for 55-60 minutes.
Serve with ice cream or extra mascarpone dusted with cinnamon and/or cocoa powder.
A delicious, easy to make Tea Loaf, with tasty citrus and malty Assam notes, and bursting blueberries. This has an amazing crust and is lovely and moist inside. Simply enjoy sliced with lashings of butter.
250g Self Raising Flour, sifted
120g Softened Butter, slightly salted
115g Fresh Blueberries
100g Natural Yoghurt
75g Light Brown Sugar
75g Granulated Sugar
2 Large Eggs, whisked with a fork
4 Assam Tea Bags
Zest of a Large Orange
1tsp Baking Powder
Preheat the oven to 170c fan.
Grease and line a 9×5 inch Loaf Tin.
Warm the milk with the 4 tea bags. After removing the tea bags you should have approx 50ml of tea milk remaining.
Beat together the butter and sugars until creamy and light brown.
Gradually add the eggs followed by the yoghurt.
Add the flour and baking powder making sure not to over beat.
Incorporate the milk and orange zest.
Lastly carefully fold in the blueberries.
Bake for approx 50 minutes or until a skewer comes out clean.
This pesto is lovely for using in pasta, as a pizza base, with chicken, and so much more. It keeps for up to 3 days in the fridge.
I love to use it in a pasta salad, adding olives, chopped up fresh and sundried tomatoes, feta, and some sliced chorizo.
150g Sundried Tomatoes (oil reserved)
120g Piccolo Tomatoes (or cherry tomatoes on the vine)
40g Pine Nuts
25g Basil Leaves
1 fat Garlic Clove
Salt, to taste
Using a food processor or hand blender, combine all ingredients. Whilst the processor is running, add the reserved oil from the sundried tomatoes until you achieve the required consistency. Season to taste.
Transfer to an airtight jar or kilner and store in the fridge for up to 3 days.
Scones come in all varieties wherever you go and are delicious for breakfast as well as afternoon tea!
These scones are perhaps a fusion of English and Indian flavours with a more American style method. Lovely, moist and buttery inside with a beautiful crumbly outside – they are bursting with flavour.
Also the recipe is fairly versatile, so feel free to change up the flavour profile.
3 Cups Self Raising Flour, sifted
1/4 Cup Light Brown Sugar
1tbsp Granulated Sugar plus extra for sprinkling
50g grated plain chocolate with orange
Seeds of 3 Cardamoms, ground
Zest of Orange, grated
110g Cold Butter, small cubes
2 Large Eggs
8tbsp milk, plus extra if needed
Preheat the oven to 200c and line a baking tray with greaseproof paper.
In a large bowl, combine the flour and sugar.
Add the cold butter cubes and rub into the mixture until no large clumps of butter are left.
Lightly mix in the cardamom, chocolate and orange zest making sure that there is a fairly even spread.
In a jug, whisk together the eggs and milk until combined.
Make a well in the dry ingredients and gradually add the wet, bringing the ingredients together with a spatula, knife or your hands, till it forms a dough. More milk may be required but an important point is to make sure that the dough is not too wet or overworked.
When the dough has come together, roll out to just over 1 inch thick and cut out 6 scones with a sharp 8cm cutter making sure not to twist.
Assemble on the tray and brush each scone with milk and sprinkle over a little granulated sugar.
This is a popular dessert in Gujarat and is often served with Puri or in a thali as a side dish. It is fairly easy to make and is delicious served a few hours after making as the flavours have a chance to mingle.
For this I use a 500g pot of FAGE Total 5% Greek strained yoghurt. Add two generous pinches of saffron to 1tbsp of warm milk and allow to sit for a couple of minutes. Meanwhile grate about 1/4 of a nutmeg into the yoghurt and add the seeds of two cardamoms crushed. Mix in the milk and saffron and stir for a minute. Slowly add 1/2-3/4 cup of icing sugar according to taste, beating with a spatula. Refrigerate until ready to serve.