Blue Mondays

I am not going to even begin to take credit for this. Lucy Young, protoge of the wonderful Mary Berry, is a great cook and recipe writer in her own right. Long established in the Aga community and beyond, she ensures all of her recipes cater to conventional ovens also; much to our benefit. This blueberry crumble cake is more of a blueberry-muffin-meets-shortbread than your standard cake. If you're anything like me, then you would think that is a good thing.

300g (10oz) self-raising flour

1 tsp baking powder (be sure to use just one measured tsp as if you use too much the cake will rise too much then cave in the center)

2 large eggs, beaten

Grated zest of 1 small lemon (if you are a thorough grater then you may only need half a lemon)

150g (5oz) unsalted butter, melted

200g (10oz) blueberries

For the crumble topping:

75g (3oz) self-raising flour

40g (1 1/2oz) unsalted butter, softened

75g (3oz) demerera sugar

25g (1oz) semolina (although this seems like very little, trust me it's worth adding)

You will need a deep, 20cm (8in) diameter spring form tin. Line the base with a disk of parchment and butter the sides well.

To make the cake, measure the flour, baking powder and caster sugar into a mixing bowl. Stir in the beaten eggs. Add the lemon zest and melted butter and beat again with a wooden spoon until combined. Although the recipe doesn't state it, I'm going to tell you: this is a very dry mix. It almost has the consistency of a very wet cookie or shortbread mixture so don't be alarmed if it doesn't resemble cake batter.

Spread two thirds of the mixture into the base of the tin (you may need to 'push' rather than 'spread') and scatter over the blueberries. Then spoon the rest of the mixture on top and try and leave a smooth, even surface. If there are the odd gaps, do not worry.

To make the crumble topping, mix together all the ingredients in a bowl and rub together with your fingertips to give a fine crumble mixture. Sprinkle this over the top of the cake (it will also serve to fill in any gaps that may be left showing the odd blueberry or two).

Bake in a preheated oven (160C /320 F for a fan oven) be sure not to have it too hot or the sides will go too crunchy and the center will stay gooey, too low and the whole cake will become rather hard. Bake for about 1 1/4 until golden brown and when the centre is tested with a skewer it comes out clean.

Remove from the tin and paper. Leave to cool slightly as the centre stays hot for some time, but try to serve warm. It is an amazing afternoon tea cake or post-lunch desert. I would serve it with pouring cream or cold vanilla custard.

Quick Tip: Cake Decorating!!

Kristen was one of our first blog followers so, other than giving her our undying love and appreciation, I decided it would be nice for me to make her b-day cake. When I asked her what kind of cake was her fav, I was expecting something along the lines of a hazelnut, chocolate, raspberry torte. Instead, she wanted a simple yellow cake with choco frosting. This classic is so yummy but I panicked as I looked for a yellow cake recipe. I have never known anyone to make one without a ready-made mix (gasp). I e-mailed my friend Lauren, who went to school for baking, and she sent me a delish recipe which i tweaked to create my masterpiece. So ditch the box and get with it.

When you are at the grocery store, buy some amazing sprinkles so you can decorate! After you have iced the cake stick in the fridge. Draw out a design/letter/symbol and cut it out. i did a K for Kristen (duh). When the icing is hard, stick your cut out on the cake. It should hold in the icing but not be a goopy mess... it kinda sits on top. Take your sprinkles and sprinkle A LOT over/around the symbol.. lift up and your design with be left (look below)! Perfection.

Here is the recipe!!

http://www.joyofbaking.com/YellowButterCake.html

Yes, it's a Smart Car cake...

Rather than a recipe I just wanted to show what two people were capable of with an afternoon filled with food dye and royal icing...


That's right. It even has license plates. Front AND back.

My friend Kaori had the inspirational idea to build a Smart Car cake for her boyfriend's birthday. Naturally, I asked if I could help. What I learned along the way was that measuring a cake with a ruler is really hard and that if you try most of the afternoon you will be very pleased with the results. It may be a little rough around the edges but when it comes to culinary experiments this is definitely the most awesome product I have ever had a hand in.

So get creative with loaf trays and make various other box shaped cakes! Who knew rectangles could be this much fun?

You may not be fortunate enough as me to have someone like Kaori who knows how to put stuff together. In fact, she is also an amazing seamstress, check out some of her creations:
www.kaori.co.uk

Oma's Almond Cake

I have posted some delicious food so far but this recipe takes the cake.... wow I am witty. My Oma (grandmother in German) was the queen of making delicious cakes though, like me, she was not a huge fan of baking. No matter her personal distain for flour, eggs, and ovens, she worked hard to produce a product that keep her little devil grandchild’s belly full (quite a task). Of all her cakes this is my favorite and I have made it several times since she has passed. It is very Euro.. not super sweet like a lot of American desserts but rich and decadent nonetheless. If you have got some time and don’t mind being at frustration station give it a try.

OMA'S ALMOND CAKE

*note: you will need a spring-form cake pan!

INGREDIENTS

for dough:

• 300g (2/3 lb.) all-purpose flour
• 150g (1/3 lb.) sugar
• 150g (1/3 lb.) unsalted butter, COLD
  
• pinch of salt
  

for filling:

• 500g (1.1 lb.) almonds
• 500g (1.1 lb) sugar
• 1 1/2 lemon, zest and juice
• a handful of sliced almonds to decorate the top.
• 1 egg yolk, beaten
• whipped cream for serving
  

DIRECTIONS

• pre-heat oven to 180 C (360 F).
  
• start the dough by creating making a well of flour and adding the egg to the middle.
  
• then add the cold butter, sliced on top.
• combine and knead the dough until you can make a ball.
• wrap and put into the fridge for 30 min.
• during this time make the filling... start by pulsing the almonds in a food processor until a rough sand mixture.
  
• put in a mixing bowl with the lemon zest and juice.. as well as the sugar. It should look like wet sand.
  
• when the dough is ready roll it out and press a thin layer to the bottom of the cake pan (about 1/3 of the dough)...
  
• then continue to use another 1/3 of the dough to construct the sides of the cake. Make sure there is no gap between the bottom and sides (otherwise the filling will ooze out)!
• Pour the filling into the pan..
• Use remaining dough to make the top.. make sure there are no gaps between the top and sides.
• Brush the egg yolk over the top.
• Sprinkle some almonds over the top.
  
• It will take about an hour to bake but starting checking after 30 min and remove when golden. Let it cool and serve with cream.
  
• YOU ARE AT THE END!! WOOP! Bon Appetit!