Saturday Magazine - 31.08.2019

SATURDAY MAGAZINE 61

FOOD

Core values

Words by: Kirsty Nutkins & Octavia Lillywhite

Most people assume that

all Rieslings are sweet, but

there are plenty of dry, crisp

varieties, too. Peter & Ulrich

Dry Riesling 2018 (£12.99, or

£10.99 on Majestic’s Mix Six

deal) hails from a small family

winery in Germany’s Mosel

wine region. It’s a crisp and

elegant wine with notes of ripe

apple, peach and apricot,

which will pair well with salads,

fish or lightly spiced meat

dishes. Another German tipple,

Morrisons The Best Riesling

(£8.50) is fruity but not sweet,

with peach blossom aromas

and tangy green apple

flavours. For more fantastic

wine offers, call The Express

Wine Club on 0843 224 1020.

Pip others at the post with

these fruity designs

Apple bowl, £6, Laura

Ashley Just so a-peel-ing.

Bread bin, £39.95,

rexlondon.com

Pretty and practical.

Apple plate, £4,

Cult Furniture Simple but

apple-solutely perfect.

Framed

apple

print,

£39.99,

juniqe.

co.uk

Our pic

of the

bunch.

Mini orange and blackberry

loaf cakes

MAKES 4

● Preheat the oven to 180ºC/

gas 4. Add 175g of softened

butter, 175g of golden caster

sugar and the finely grated zest

of 1 large orange to the bowl of

a food mixer and, using the

beaters, mix until creamy.

● Add 2 lightly beaten eggs a

little at a time, followed by 125g

of self-raising flour (add a little

with the eggs if the mixture

starts to curdle), then stir in 50g

of polenta or fine semolina and

175g of natural Greek yoghurt.

Now mix in 200g of Driscoll’s

Victoria Sweet Blackberries,

roughly chopped (reserve a

few berries for the topping).

● Spoon the mixture into 4

lightly greased and lined mini

loaf tins (or 1 medium-sized

loaf tin). Press a few remaining

blackberries into the top of the

cake mixture.

● Place the tins into the oven

and bake for about 35 minutes

or until golden and risen. If they

are browning too quickly,

loosely cover with foil.

● Leave to cool for at least 10

minutes in the tin, then loosen

the cakes with a knife and turn

out on to a wire rack to cool

completely. Dust with icing

sugar to serve.

These light sponge cakes, made

with polenta and yoghurt and filled

with juicy blackberries, are the

ultimate summertime treat.

IN SEASON RECIPE

WINE

OF THE

WEEK

RIESLING TO

THE OCCASION