2019-06-01_Food_Heaven

Recipe by beautifulcountrybeautifulfruit.com

Recipe by beautifulcountrybeautifulfruit.com

30 baking heaven JUNE WWW.FOODHEAVENMAG.COM

South African

apple cake

SERVES 8

110g (4oz) plain flour

¾ tsp baking powder

a pinch of salt

4 large South African apples

2 large free-range eggs, at room

temperature

150g (5½oz) caster sugar

½ tsp vanilla extract

115g (4oz) butter, melted and

cooled to room temperature

whipped cream or crème fraîche,

to serve

1 Preheat the oven to 180°C/Gas Mark 4.

Adjust the oven shelf to the centre of the

oven. Grease and line a 20cm (8in) round

loose-based cake tin.

2 In a small bowl, mix together the flour,

baking powder and salt.

3 Peel and core the apples, then dice

them into 3cm (1¼in) pieces.

4 In a large bowl, beat the eggs until

foamy. Whisk in the sugar, then add the

vanilla. Whisk in half of the flour mixture,

then gently stir in half of the melted

butter. Stir in the remaining flour

mixture, then the rest of the butter.

5 Fold in the apple cubes until they’re

well-coated with the batter. Transfer the

mixture to the prepared tin and smooth

the top a little.

6 Bake the cake for 50-55 minutes, or

until a fine skewer inserted into the

centre comes out clean. Let the cake

cool for 10 minutes, then remove from

the tin and cool on a wire rack. Remove

the lining paper, then serve with

whipped cream or crème fraîche.

TIP This recipe also works beautifully

with South African pears.

Laetitia’s lovely plum

crumble cake

SERVES 8-10

250g (9oz) rolled oats

a pinch of salt

150g (5½oz) light muscovado sugar,

plus 1 tbsp

250g (9oz) wholemeal self-raising

flour

1 tsp ground mixed spice

250g (9oz) butter

500g (1lb 1oz) South African

Laetitia (red) plums, halved and

pitted

2 tbsp lemon juice

crème fraîche, cream, ice cream or

Greek yoghurt, to serve

1 Preheat the oven to 180°C/Gas Mark

4. Grease and line a 20cm (8in) loose-
   based cake tin.
   2 Mix together the rolled oats, sugar
   (reserving 1 tbsp), flour, spice and salt.
   Melt the butter over a low heat and stir
   into the dry ingredients. Tip half the
   mixture into the prepared cake tin.
   Press down lightly.
   3 Mix the plums and lemon juice
   together and arrange about two-thirds in
   the cake tin. Sprinkle the remaining cake
   mixture on top and press down lightly.
   Scatter the rest of the plums on top, and
   sprinkle with the reserved sugar.
   4 Bake for 35-40 minutes until firm
   and golden brown. Cool for about
   20-30 minutes, then remove from the
   tin. Carefully remove the lining paper.
   Ser ve warm or cold with crème fraîche,
   cream, ice cream or Greek yoghurt.

TIP Look out for South African Songold

(yellow) and Flavorking plums

(purple) – they would work well too!