Hot Cakes – the recipes and the novel – try a taste of both…

Kim cupcakes 1

I’ve been away a long, long time…but now I’m back and yes, I’m still baking!

The exciting news is that my latest novel is now available on Amazon both for Kindle and as a hardback.  HOT CAKES – A novel with recipes by Kim Newman-Wood, does exactly what it says – delivers a light-hearted story about baking cupcakes, but most importantly for this blog, gives you some great recipes. I’m also very pleased that it’s the recommended summer read for Baking Heaven magazine (yes, ok it’s not the Guardian, but it’s a start!)Book Cover - Front onlyBelow is one of the recipes in the book:

Kim cupcakes 3

Strawberry Cheesecake Cupcakes

Ingredients

For the cakes

6 ozs/180g unsalted butter, at room temperature

6ozs/180g caster sugar

3 large eggs, at room temperature

Half teaspoon vanilla extract

6ozs/115g self-raising flour

2 strawberries chopped very small

Optional: 2 teaspoons red food colouring

For the topping

200g/7oz cream cheese or mascarpone

Small carton double cream

65g/2oz caster sugar

12-16 fresh strawberries

2 crushed digestive biscuits

Optional: edible pink glitter or freeze dried strawberrries

Method

For the cakes:

  • Pre-heat oven to gas Mark 3, 170oC or 150oC for a fan oven
  • By hand or in a food processor, or using a hand mixer, beat the butter and sugar until it is white and fluffy
  • Add the eggs, vanilla, food colouring (if you want to use it) and flour
  • Stir chopped strawberries in to the mixture
  • Divide the mixture between either 24 small or 12 large paper cases
  • Bake for 15 to 20 minutes until each cake is golden and springy to touch
  • Allow to cool.

For the icing:

  • By hand, in a food processor or with a hand beater whip the cream until stiff
  • Beat in the cream cheese and the caster sugar – you can add a little food colouring if you wish
  • Either using an icing bag or just with a teaspoon, pile the mixture on top of the cooled cakes
  • Dust with a small amount of crushed digestive biscuits
  • Top with sliced strawberries and dust with edible glitter or freeze dried strawberries if you wish.

These cakes are best eaten on the same day as the fresh strawberries won’t last and go a bit soggy, but they are so lovely that they won’t last long anyway!

You can substitute strawberries for raspberries or any other soft fruit – I used blue colouring and put blueberries and blue edible glitter once and they looked amazing if a little surreal!

Kim cupcakes 2And just for fun …

Book Cover - Front only

Here’s an extract from Hot Cakes – a novel with recipes, if you like it and want to read the rest you can buy either the hard copy or get it on your kindle from Amazon.

http://www.amazon.co.uk/Hot-Cakes-Novel-Recipes-ebook/dp/B00BEJSZVM/ref=sr_1_1?s=books&ie=UTF8&qid=1370613265&sr=1-1&keywords=hot+cakes+a+novel+with+recipes

Prologue – January 2009

 

Somewhere in Birmingham…

It had never been a beautiful store, but then this particular Birmingham suburb was never going to make it in to the UK’s prettiest town contest.  The ravages of the last few days had left it looking like the survivor of a major hurricane.  Empty shelves, litter on the floor and a random scatter of pick ‘n’ mix as far as the eye could see.  It was carnage.

A few forlorn customers were wandering around, poking at the remnants and trying to find a final bargain, but there was an overwhelming sense of sadness in the air.  Walworth’s had been a major player on the British High Street for nearly a hundred years; reliable, cheap and homely, you could always count on finding the item you were looking for on a shelf somewhere.  The bankrupting of Walworth’s had the feeling of a national disaster on a grand scale; it was a bit like when Concorde had crashed or when Diana had died – for some strange reason it felt personal.

Enid, supervisor of the homeware area and known to her friends as “Bunny”, had just returned from a quick cigarette break.

‘Look what those buggers have done to my novelty fruit candles!’

Indeed, some kids had been in and arranged the banana and apple shapes into a colourful penis arrangement.

‘Does it matter, Bunny?’ her long-time best friend and colleague, Diana, sighed.

‘It’s all over now, isn’t it?  What are we going to do?’

Bunny was not one to dwell on the nostalgia.

‘We’re going to go to the boozer early and get rat arsed; that’s what we’re going to do, lady.’

She was interrupted by the dulcet tones of Marie, the store manager’s personal assistant, over the intercom system.

‘The store will be closing at 12 o’ clock lunchtime today for the final time…  And God bless you all!’

Marie’s voice wobbled precariously at the end of the announcement and loud audible sobs could be heard as, with the emotion of the situation, she had clearly forgotten to take the intercom off the air when she had finished.

‘Oh, Mr Taylor, what am I going to do?  Will I ever find another job?’

‘Don’t worry, little cuddle kitten.  I’ll look after you.’  The deep tones of the store manager responded along with some loud rustling noises and rather worrying grunting.

The employees on the shop floor were enthralled.  All these years of suspecting and now they knew it was true.  Old Man Taylor really was bonking his assistant!

Blissfully unaware of their audience below, upstairs in the office, the store manager and Marie, his faithful personal assistant of 10 years standing, had opened a bottle of sweet sherry.  They wanted to mark the occasion of the final closing down and to lament the possible end of their long liaison with one last tryst.

‘But Fluffy, will we ever get to see each other?  You know how I love to play with your joy stick…  Hold on, someone’s knocking at the door!’

‘Go away, I’m in a conference!’ Robin Taylor intoned manfully.

‘It’s Irene, Mr Taylor,’ called a muffled voice.  ‘I really think you should let me in.’

The seventy-five shop floor employees were enjoying possibly the most entertaining moment of their working careers at Walworth’s and were calling out general encouragement

‘Don’t let her in!’

‘Have a last shag!’

The sound of loud rustling and then the door opening came across clearly on the intercom and everyone booed loudly.

‘What’s going on, Irene?  I told you I wasn’t to be disturbed.’

‘But Mr Taylor…’

‘What’s that noise?  What are all those layabouts doing down there?’

The clapping and shouting from the shop floor had increased to crescendo levels heard even from the first floor.

‘Who are you calling a bloody layabout?’ called a loud voice.

‘Mr Taylor!’ Irene’s voice could be heard getting more insistent.  ‘You haven’t turned off the…’

‘Oh, fuck.  Quick, Marie!’

And the show was over.

Bunny and Diana were hugging each other, with tears of laughter running down their faces.

‘The old bugger, who’d have known it?’

The boys in electrical were doing an energetic conga, and the pick ‘n’ mix girls were throwing cola twists at them.

It was chaos.

A red-faced Robin Taylor emerged onto the shop floor to loud clapping and cheering from the entire staff.

‘Now stop that!’ he shouted.

There was an immediate silence.  Despite his newly-confirmed dalliance, he had been a good manager, fair and supportive to all of them but with a wicked temper when things had gone wrong.  They all needed a good reference at a time like this if they were to stand any hope of getting a decent job.

Robin looked around them all, going slowly from face to face.

They were terrified.

‘I just want to say…  Marie, bring that bloody sherry down here, boys go and buy some beer and wine, get everyone a drink…  You’ve been the best bloody workers in the world and I love you all.’

‘What, even me?’ Evan, the 17-year-old tearaway from the DVD section, constantly late and in trouble with the police piped up.

‘Yes, even you, you bugger,’ Robin said. ‘Now let’s have a few drinks and see the old place out in style – now – get rid of the customers!’

With a whoop of delight, any non-employees were unceremoniously ushered out of the main doors, which Robin locked behind them with a flourish.

‘One hour to go!’ he said, waving a can of beer and making a few rather uncalled for “V” signs to the passing shoppers who were looking inquisitively through the windows.

‘Sir, won’t we get in to trouble drinking at 11 in the morning inside the shop?’ asked Irene worriedly.

Robin laughed; he was 58 and knew he would never work again.

‘What are they going to do, sack us?’

Diana and Bunny ensconced themselves on some unsold lime-green scatter cushions, with a bottle of white wine, in front of the last remaining television set in the shop, watching one of the morning TV shows.

‘Seriously, Bun – how are we going to manage?’

‘Don’t know, Di.’  In an effort to avoid the conversation that was definitely going to get uncomfortably emotional, she looked more closely at the screen.  ‘Blimey, he’s still really fit – I’d definitely give the Silver Fox one, wouldn’t you?’

‘Oh yes, him and that nice Eamonn – a bit podgy but definitely worth a round or two; I do wish I had a chest like that lovely Polly.  Shame about Fern getting so thin, though, isn’t it, she didn’t make feel nearly as bad about my boobs?’

Her gamble had paid off; Diana was easily distracted and Bunny let her rattle on whilst her mind was working overtime.

What was she going to do?  The family relied on her wages and staff discount to help them survive.  Thank God, they had bought their council house when it had been offered to them some years back and her Clive had still been in work, many of them on the estate hadn’t done it and now lived to regret it.  It was a different situation now, she had a husband who had been laid off from Rover after 30 years, one daughter who was a single mum and lived at home with her baby, another daughter who was god-knows-where, and a no-good son who seemed determined to avoid working at all costs.  This was not the fruition of her childhood dreams.

‘Oooh, look at those, Bunny.  They look nice.’

The Silver Fox and Polly were admiring some rather fancy-looking cakes on the television.

Bunny took a deep slug of her white wine to help her forget the stress that was lurking, and then sat bolt upright.

‘Turn it up, Di!’

‘The volume, do you mean?’

Yes, you dozy cow – turn it up, now!’

On screen, a beautifully turned out brunette in cashmere and pearls was speaking earnestly to the two presenters whilst holding out a plate of exotically decorated cupcakes.

‘You see, Polly, at the Eco Conscious Cupcake Company we believe in the finest of organic materials; we even have an optional vegan and gluten-free range.  After all, we only want the best for our children, don’t we?’

Holly, who clearly hadn’t been able to resist, had a mouth full of cupcake and her co-presenter took over smoothly.

‘Well, Bex, they certainly are delicious; but what makes this a cupcake and not a fairy cake? ‘

Bex smiled sweetly at him, clearly prepared for the question.

‘It goes back to the recipe’s American roots, when women abandoned measuring – like us busy women of today, they didn’t have time for that, and so they started using cups instead.  They’re a sort of symbol of our liberation – and, of course, theirs are bigger than ours’

The Silver Fox couldn’t resist this.

‘So, cup size really matters?’

Bex looked snooty and ignored him.

‘And, of course, at my local Women’s Association in Shoreditch, we uphold those principles…’

Looking naughtily at his co-presenter’s chest, the Silver Fox could not resist one final quip.

‘..and I think Polly can attest to that.’

Polly interrupted as her co-presenter was incapable of speech for laughing.

‘Well, thank you, Bex – and good luck.  These are certainly the most fashionable things to have for your party in London at the moment and, of course, the WA is becoming so fashionable again, not all Jam and Jerusalem?’

‘We are the new face of the WA, Polly.’

‘And the recipe, Bex, is that on our website?’

‘Certainly not!  It’s my great grandmother’s secret recipe; I don’t even share that with my WA Sisters!’

‘Yes, Bex – a bit like the Colonel with KFC, maybe?’

The Silver Fox choked audibly on his cupcake again.

Polly continued as he chortled helplessly in the background.

‘Anyway, viewers, contact details of how to order these delicious cupcakes are on our website and, I must say, they’re certainly very popular with us.  Thanks to you again, Bex Mason-Smythe.’

And the interview was over.

Bunny was momentarily speechless.  She felt like she had been hit with a truck full of ice, as countless emotions washed over her, leaving her numb with shock.

‘Bex Mason bloody Smythe my arse!’

‘Wasn’t that your Becky?’ Di said in wonder.

Quite a crowd had gathered now.

‘Blimey, I remember her when she was a nice bottle blonde,’ called out one of the boys from electrical.

‘That’s enough of that,’ said Robin, who also remembered the young Becky very well, when she’d regularly shoplifted from the Pick ‘n’ Mix.

‘When did she get that posh, Bunny?  And that thin?’ asked Di.

Bunny didn’t answer straight away.  So that’s where the la-di-dah ungrateful little bitch had ended up, and what’s more she was making money out of Nana’s old recipe.  Well if bloody Becky Mason or whatever she called herself these days could do it then she, Bunny, was going to do it too.

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Hope you enjoyed it….it’s so good to be back!

Dinner Party Wars – cooking doesn’t get tougher than this…Masterchef? No, read on…

The Lovely Lisa - Queen of the puds

I often ask myself whether I am a competitive person, and whilst I would probably answer “No”; everybody who knows and loves me would fall off their chairs laughing and recount many tales of my cheating at Scrabble, Monopoly….oh, the list goes on. All spurious lies of course, they are just bad losers! However, one of my most fun and definitely entertaining current competitive pastimes (rivalled only by The Court Drive Tomato competition)  has been the Cooking competition I have been having with two other friends who are no amateurs in the kitchen. The deal is that we take it in turns to host a dinner party every few months, pretend none of us are doing any preparation or work whatsoever, whilst secretly scouring the pages of every cookbook known to man, and then  effortlessly (supposedly!) produce a multi-course extravaganza to try and out-

Richard - currently in poll position

do the last chef’s efforts. Generally served with a nonchalant shrug of the shoulders and a well-hidden sense of relief. Well, the stakes ahve indeed been raised as our visit to Richard and Lisa’s was an absolute feast. Check this out….oh dear, my turn soon, where is Delia when you need her??

Richard (and Lisa’s) Hot, smoking dinner party

We started with some of Richard’s delicious smoked trout (recipe to follow) but here are the recipes for the main course and dessert.

Duck 3-ways – Richard’s recipe

 

Duck cooked three ways

 

Hot smoked duck breast.

I like to make this in batches and freeze it. It’s great hot or cold with a celeriac remoulade or orange dressed salad. You will need: 6 duck breasts, 1 good pinch of black pepper, 1 good pinch of salt, 2 tbsn of olive oil.

 Method.: Light the BBQ. in advance. Rub the oil, salt and pepper into the duck and leave in the fridge covered for 30 mins.  After the 30 mins pat dry with some paper and place into a hot smoking pan suspended above some wood chips. Heat on full heat on the bbq for 30 mins.  If you are going to eat it cold place in a sealbale plastic  bag and immerse immediately into iced water (to stop cooking processes) for at least 10 mins or serve warm as is. Leave them in the bags freeze it. To serve from frozen,  defrost naturally, and still in the bag immerse in boiling water for a maximum of 10 mins. Carve it and serve.

 Celeriac Remoulade.

This is a basic coleslaw with a difference. It can be made a day in advance but is always better the same day. You will need:1 Celeriac, Mayonnaise (home-made if you’re feeling fancy!), Anchovies (smoked if you can find them), Caper, Dijon Mustard, some Cornichons, Sweet Silverskin Pickled Onions, Salt and Pepper to taste.

Method: Finely chop the capers, anchovies, cornichon, pickled onions. Grate the celeriac and place in a non metal bowl. Combine the mayonnaise and the chopped capers, anchovies, cornichon, pickled onions and dijon mustard.  Combine the Celeriac and the mayonnaise mix together. You will note there are no measures in this remoulade recipe. This is because you should taste as you go getting it just right for you. Season with the salt and pepper.

Cured Duck Breast with Pickled Ginger and Chilli Dressing

It is nearly impossible to buy cured duck in the UK but it is so nice and so easy to make.

Salt cure for 6 duck breasts¾ teaspoon freshly ground black peppercorns, ¾ teaspoon of freshly ground coriander seeds., 1 ½ teaspoons of fresh thyme leaves, 3 bay leaves, 75 g salt, 60 g sugar

 Method.Combine the pepper, coriander, thyme and bay leaves into a mortar and pestle. Grind them one more time. Then add the salt and the sugar.  Now take 6 duck breasts, pat them dry with paper, coat the breasts with the cure and place in a non metallic bowl. Make sure each breast is completely coated and poor any excess cure mixture into the bowl. Cover with cling film and place in the fridge to cure. I like mine quite strong so recently cured them for 26 ½ hours. If you want a more subtle flavour I recommend a minimum of 12 hours. I suggest you read the whole recipe first as if you like a more subtle cure you may want to make the dressing first.  After the duck has cured remove from the bowl and wash off all the cure. Place in a glass ovenproof dish with 300 mls of tepid water. Then place in a preheated oven at 160 deg C for 20 mins. Carve lengthways and serve with the dressing. Great hot or cold.

For the Pickled Ginger and Chilli dressing.  This makes a tangy dressing that really cuts through the cured duck., 110g fresh Ginger., 1 ½ chillies (not too hot)., 40g sugar, 300 ml white wine vinegar, 6 juniper berries,  1 cinnamon stick.

 Method.:Peel the ginger and slice it into matchsticks. Thinly slice the chilli. In a small bowl or jar combine the ginger and chilli with 1 teaspoon of salt and set aside.  Pour the vinegar, remaining salt, juniper berries and cinnamon stick into a pan and bring to boil.  Once the pan has boiled for 5 mins add the ginger, chilli salt mix you reserved earlier. Turn off the heat and cover allowing to cool. Place on a shelf in the kitchen for 24 hrs.

 Confit of Duck.

This is a real winter favourite in my family. Served with either a red wine bean and chorizo stew or with an orange dressed salad. Everyone thinks confit of duck is hard to make. Nothing could be further from the truth! If stored correctly will keep in a shelf in the garage for 3 months or in a fridge for 6 months. It is simply the original fast food, for those days when you don’t want to spend ages in the kitchen. I make mine in batches of 6 in advance, I deliver a roasted duck leg that is tender and moist in 20 mins from the fridge. You will need: 6 duck legs, 40 g of salt flakes, 1 good pinch of freshly ground pepper, 2 tspns fresh thyme leaves, 6 cloves of fresh garlic (crushed), 1 tablespoon of olive oil., 3 x 300 ml tins of goose fat.

 Combine the thyme, salt, pepper, garlic and olive oil in a small bowl.  Smear the mixture (known as “the cure”) all over the duck legs and place in a non metallic bowl. Cover with cling film and place in the fridge for 12 hrs.  After 12 hrs take the duck legs out of the fridge, preheat the oven to 160 deg C.  Place the duck legs into a roasting pan, leave the cure on the duck legs it adds flavour.  Here you must be careful, as the more space left in the pan after the duck legs are in it, the more goose fat you will need. Now pour into the pan the goose fat making sure you cover the duck legs.  Place in the oven for 1 hr and 15 mins.  If you intend to store your confit, have a clean non metallic container with a lid ready. Allow the pan to cool for 5 or 10 mins. Then using tongs remove the duck legs (careful the fat will still be hot) and pack them into the container. I use a tupperware container with a locking lid. Once packed pour the goose fat over the duck legs. Ensure you fully cover the legs in goose fat. Place the lid on the container and store.  To warm up simply remove a duck leg and place it on a roasting tray in an oven heated to 150 deg C for 15 mins.

Orange Dressed Salad: A simple salad the cuts through the fat of duck especially confit. It takes 5 mins to make. But the dressing is better made earlier the same day. You will need: 1 bag Watercress, A good pinch of salt, A good pinch of pepper3 oranges., ½ glass of orange juice, Olive oil

Salted Caramel Chocolate Tart -(Serves 8) – Lisa’s recipes

 

1 x quantity sweet shortcrust pastry, enough for a 23cm diameter, 3cm deep tart tin

 For the caramel: 225g caster sugar, 100g cold butter, cubed, 100ml double cream, 1 heaped tsp sea salt flakes

 For the chocolate layer: 100g caster sugar, 2 eggs, 2 egg yolks, 250g 70% cocoa plain chocolate, 150g cold butter, cubed

1)   Heat the oven to 180dec C (170 fan oven), gas 4.  Thoroughly butter a 23cm x 3cm deep tart tin.  Roll out the pastry to no more than 5cm thickness, put into the tin, prick the base all over with a fork and put in the freezer for 10mins.

2)   Remove the pastry from the freezer, and line with tin foil and baking beans.  Blind-bake in the oven for 15-20mins.  Take out of the oven, remove the beans and foil, brush the pastry with a little beaten egg, and put back into the oven for another 3-5mins until golden.  Remove and set aside.

3)   Put the sugar and 75ml water into a pan over a low heat to dissolve.  Then add the butter and keep stirring to melt.  Once melted turn up the heat, and leave to bubble away for 15-20mins until it has turned to a light toffee colour, stirring occasionally.  Mix in the cream and sea salt, and boil for a further 3-5mins until slightly thickened.  Allow to cool.

4)   Gently melt the butter and chocolate in a bowl over a pan of simmering water, stirring now and again.  Whisk the sugar, eggs and egg yolks until thick and creamy.  Once the chocolate and butter have melted, leave to cool for 1min then add to the sugar and egg mixture, whisking until glossy.

5)   Spread the caramel over the pastry base, and carefully spoon over the chocolate mixture, spreading evenly.  Bake for 20mins or until almost set but still wobbly.  Allow to cool in the tin before serving.

 Serve with a berry coulis (I made raspberry and blackberry) and crème fraiche.

 To follow with coffee:

Bramble Marshmallows (from “Good Food Magazine)  Makes about 50 

25g icing sugar, 25g cornflour, 9 sheets gelatine, 450g granulated or caster sugar, 1tblsp liquid glucose, 2 large egg whites, 1tsp vanilla extract, 150g blackberries

1)   Line a 20x30cm tin with baking parchment.  Mix the icing sugar and cornflour together in a bowl and dust some of it onto the parchment.  Dissolve the gelatine in 150ml hot water in a heatproof jug. 

2)   Put the granulated sugar and liquid glucose into a pan with 200ml water, and dissolve.  Then turn up the heat and boil until it reaches 125deg C on a sugar thermometer (firm ball stage).  While this is boiling, beat the egg whites with an electric whisk until stiff. 

3)   When the syrup is ready, pour onto the egg whites in a steady stream and continue whisking, and also add the vanilla extract.  Continue whisking for around 10mins until the mixture is very thick and glossy.

4)   Pour half the mixture into the tin, and scatter the blackberries over.  Then add the other half of the mixture and smooth.  Cover with clingfilm and leave to set in a cool place for at least 2hrs.  Best eaten within 48hrs.

Chocolate & Nut Fudge

Makes about 50 

Depending on how rich you want the fudge, alter the ratio of dark:milk chocolate, this ratio is very rich!

 250g plain chocolate, finely broken up, 100g milk chocolate, finely broken up, 350g tin condensed milk, 1tsp vanilla extract, Your choice of nuts (I used macadamia)

1)   Line a 15x23cm tin with baking parchment.  Put the chocolate and condensed milk into a heat-proof bowl and melt slowly over a pan of simmering water.  Stir occasionally.

2)   Stir in the vanilla essence and empty into the tin.  Level the surface and sprinkle on the chopped nuts, pressing them lightly into the fudge.  Cover and chill until firm, around 3hrs.  Can be kept for upto 1month.

(N.B. Lisa’s recipes are from the “Good Food Magazine”.

Dorset Food Week kicks off with Apple Cake and a hangover

Last Saturday 23rd October, I had the great pleasure of doing a live cooking demonstration for the launch day of Dorset Food Week.

9.30am in Dorchester High Street, there I was trying to beat cold hard butter in to soft brown sugar whilst smiling and attempting to look authorative about all thinks baking. It was at this point, that I began to wonder whether the rather over-enthusiastic approach to the chablis the night before with my lovely cousins had been appropriate? Oh well, cake and hangover – ideal for a Saturday morning! I was ably assisted by Louise, who did a sterling job of battling with noisy generators and cold washing up water. We survived, despite the over-heating oven which helped me to produce “well-caramelised” muffins (a euphemism for slightly burnt!) Thank God I had made some in advance! Anyway, a lovely crowd were very supportive and watched whilst I produce my version of Apple Cake followed by Apple Muffins and a Hot Toffee Apple Pudding, they were definitely put in a better mood after we distributed tasters of our champagne and limoncello cocktail, which despite it being mid-morning got a good reception. Check us out on http://www.youtube.com/watch?v=0iqrDpFg4Vk or the lovely review that Sonia at the Maidenhead Advertiser has written

http://www.maidenhead-advertiser.co.uk/leisure/article-18428-watch-tv-contestant-launches-own-food-blog/

The Farmer’s market was excellent and touring the stands afterwards I bought some beautiful cheeses and honey, local ham and pates. What a great event, more places should support their local producers like that.  Anyway, if you’d like a go at making Dorset Apple Cake…here is the recipe. Muffins and Toffee Apple Pudding to follow later in the week.

Kim’s Dorset Apple Cake

(recipes also available on http://www.whatkimcookednext.com/) 

This spicy, moist apple cake can be served warm with custard or clotted cream or sliced cold. It is moist and delicious and best eaten within 2 days

Ingredients: 450g/1lb cooking apples, peeled, cored and diced, Juice of 1 lemon, 100g/4ozs unsalted butter,  175g/6ozs dark soft brown sugar, 2 large eggs, beaten,  3 tablespoons of golden syrup, 25 ground almonds  , 225g/8ozs plain flour  5ml/1 teaspoon mixed spice,  5ml/1 teaspoon cinnamon, 10ml/2 teaspoons baking powder     3 tablespoons buttermilk or milk. For the topping: 1 tablespoon of clear  honey,  1 tablespoon of Demerara sugar

 Equipment:    Mixing bowl, hand mixer (optional), sieve, 18cm/7inch round cake tin, greaseproof paper

 Method

  1. Pre-heat your oven to Gas Mark 3/170Cor 150C for a fan oven
  2. Line the bottom of your tin with greaseproof paper and butter the sides
  3. Weigh out your flour, spices and baking powder in to a separate bowl
  4. Peel, core and chop your apples in to small pieces and place in a bowl with the lemon juice – stir thoroughly to make sure all the apples are coated so that they do not go brown – set aside
  5. In your large mixing bowl, cream the butter and the sugar using your hand mixer or by hand until it is fluffy and creamy
  6. Add the eggs gradually, mixing thoroughly as you do so
  7. Add the golden syrup and ground almonds
  8. Place your hand mixer aside and using your sieve, sieve the flour baking powder and spices in to your large mixing bowl
  9. Using a spoon or spatula gently fold the flour in to the mixture

10.  Fold in the buttermilk and the apples – DO NOT OVER MIX AS YOU WANT TO KEEP AS MUCH AIR AS POSSIBLE IN THE CAKE

11.  Turn the mixture in to your prepared tin and bake for 1 to 1 ½ hours depending on your oven. It should be well risen and firm to the touch

12.  Turn out on a rack to cool

13.  When the cake is cold, brush it all over with the clear honey and sprinkle with Demerara sugar

 OPTION: For a very grown-up version, whilst the cake is still warm, turn it upside down and make some holes in the bottom with a skewer and drizzle amaretto or brandy in to the cake.