Vanilla Scented Apple and Sultana Cake

 

I’m a lazy cake baker. Probably because I’d generally prefer to eat something savoury or spicy. Even for dessert! But there are times when the cake baking urge takes over and I give in. Usually with very little grace and I bake something wonderfully simple like Banana Bread. Recently I came across a small portion of stewed apple in one of my periodic freezer tidy ups (Christmas is looming and I need to make space!). It was 150ml and I  suspect I had put it aside to eat with porridge over a couple of mornings.

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I guessed that the 4 small mashed ripe bananas in the banana bread recipe were probably about the same volume as the stewed apples, and ignoring all the Mary Berry warnings about fruit adding liquid to cakes and causing all sorts of potential hazards, I ploughed ahead regardless. I made a few small changes to the original recipe, cooked it at a slightly higher temperature, and voila,  a lovely light and fragrant cake. Sometimes you just have to push the rules to their limits.

The cake has the same moist and slightly dense texture of banana bread, very filling!

Ingredients (to fit a 9″ × 5″ lined loaf tin)

  • 100g of sultanas soaked in your favourite tea (I used a lovely rooibus with vanilla gifted to me by the even lovelier Mandy over at The Complete Book), then drained and cooled
  • 175g self raising flour mixed with ½ teaspoon salt
  • 60ml olive oil (or use vegetable oil)
  • 150g sugar
  • 2 large eggs
  • 150g stewed apples
  • 1 teaspoon vanilla extract

Preheat the oven to 190 degrees (fan) or 200 conventional oven

Mix the oil with the sugar then add the eggs one by one. Next stir in the apple followed by the sultanas and vanilla extract.

Mix in the flour and salt (you don’t need to be too gentle, it’s a very resilient cake mix) and pour into a lined loaf tin.

Bake for about an hour, covering with foil towards the end if it’s browning too quickly. It should be gently browned on top and a skewer  or sharp knife inserted into the middle should come out clean.  Cool for about 10 minutes in the tin then remove to a cooling rack and resist for as long as you can then enjoy with a cup of your favourite tea or coffee!

Melting Spiced Pork with Aubergine

Not quite a curry, but with just a few fragrant spices and a gentle cook in the oven, you’ll be rewarded with a pot of melting meat and aubergine which will make you oh so happy! And for non meat eaters, read on to the end for a vegetarian alternative.

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Ingredients, to serve four with rice

  • 3 tbsp oil
  • 750g pork cut into bite sized chunks (I used skinless pork belly strips)
  • 2 aubergines cut into bite sized chunks
  • 2 tbsp brown sugar
  • 5 star anise
  • 1 cinnamon stick
  • 2 onions, peeled and very finely diced
  • 1 tbsp grated ginger
  • 1 red chili, finely chopped
  • 1 bunch fresh coriander (separate stems and leaves and finely chop both)
  • 1 tbsp fish sauce
  • Juice of a lime

Heat oven to 200C/180C Fan Oven/Gas 6. Heat the oil in an ovenproof pan that has a lid and fry the meat until browned (you may need to do this in batches), remove from the pan.

Add the aubergine and brown (you may need a little extra oil), remove from the pan and put with the pork.

Now add the sugar to the pan and allow to caramelise slightly, then return  the meat and aubergine to the pan with the cinnamon and star anise.

Put the onions, ginger, most of the chili (reserving a little for garnishing) and the chopped coriander stalks into the pan and cook for a couple of minutes. Add the fish sauce and enough water to cover the mixture completely.

Cover and place in the oven for an hour. Remove, stir in most of the coriander and adjust the seasoning if necessary. Garnish with any remaining coriander and chili and serve with boiled rice and vegetables.

For a vegetarian version, omit the pork, and replace with a mixture of robust mushrooms such as brown chestnut and shitake. Substitute the fish sauce with a light soy sauce.

 
Inspired by a BBC Good Food recipe