PERFECT PICNICSApricot cakes in a jar
MAKES 4
4 tbsp white breadcrumbs
285g (10oz) dried apricots, fi nely
diced
125g (4½oz) plain fl our
250g (9oz) soft butter
200g (7oz) sugar
juice of 2 oranges plus grated zest
of 1 orange
2-3 drops vanilla extract
4 free-range eggs
65g (2½oz) cornfl our
2 tsp baking powder
1 Grease 4 x 500ml (16fl oz) preserving
jars with lids and scatter 1 tbsp white
breadcrumbs into each. Make sure that
the glass rim, which will later be in
contact with the rubber seal, is left
clear. Preheat the oven to 180°C/Gas
Mark 4. Combine the apricots with
1 tbsp of the flour in a bowl.
2 Cream the butter with the sugar and
the orange zest using an electric hand-
held blender, add the vanilla extract,
then gradually stir in the eggs one at a
time, mixing for 30 seconds after each
addition. Combine the remaining flour,
cornflour and baking powder, then add
to the mix with the orange juice. Stir
until combined, then fold in the apricots.
3 Divide the mixture between the jars
so they are about two-thirds full. Place
in the centre of the oven and bake for
35-40 minutes. Meanwhile, soakHeavenly
gingerbread cake
SERVES 8
90g (6 tbsp) salted butter
90g (3oz) caster/white sugar
a pinch of salt
250g (9oz) plain fl our
1 tsp baking powder
½ tsp bicarbonate of soda
1½ tsp ground ginger
150g (5½oz) candied ginger pieces
110g (4oz) treacle/molasses
110g (4oz) golden syrup
200ml (7fl oz) boiling water
To de c orate
150g (5½oz) icing sugar
45ml (3 tbsp) ginger wine (or hot water)
2 balls stem ginger, chopped into
thin slices (optional)
1 Preheat the oven to 180°C/Gas
Mark 4. Grease and line a 900g
(2lb) loaf tin.
4 rubber seals for the jars in water.
4 Remove the jars from the oven and
place the rubber rings on the rim. Seal
immediately with the lids and clip in place
with the clasp. Leave the cakes to cool on
a rack in the sealed jars. They will keep
for about 2 weeks unopened and
unrefrigerated. Tip them out of the jars
to serve.2 In a large mixing bowl, cream
together the butter, sugar and salt with
an electric hand whisk until light and
fluffy. Sift over the flour, baking powder
and bicarbonate of soda and mix well
again. Add the ground ginger, candied
ginger pieces, treacle and golden syrup,
then stir the boiling water into the cake
mix. Using the hand whisk on a low
speed, slowly combine the ingredients
together until smooth and gloopy.
3 Pour the batter straight into the
prepared tin and spread out evenly, then
pop it in the oven to bake for 50 minutes.
Remove from the oven and allow the
cake to cool completely in the tin.
4 Make the icing by combining the
icing sugar with the ginger wine and
mixing well to remove any lumps.
Drizzle the icing over the top of the
cake, then sprinkle over the stem ginger
slices, if using. When the icing is set,
slice into wedges and pack into your
picnic basket.The feature on page
76 and the recipes on
pages 77-79 are taken
from A Perfect Day for
a Picnic by Tor i F inch ,
published by Ryland
Peters & Small
(£9.99). Photography
by Georgia Glynn-
Smith © Ryland
Peters & Small.WWW.FOODHEAVENMAG.COM JUNE baking heaven 79
F CNIC