CUSTARD & SUMMER FRUIT CAKE
When it comes to cake I’m the kind of girl who will go for the simple sponge rather than the double cream chocolate fudge cake. Don’t get me wrong, there’s nothing wrong with cakes, creamed and iced to oblivion. However, nothing beats a moist sponge cake, especially when paired with creamy custard and fresh summer fruit. And that is why I ended up making this cake twice in one week.
Although not the most attractive piece of baking it was a real hit with everyone at work and generally anyone who tried it. - When it came to round two, it ended up being the mister’s birthday cake… and he was well chuffed, having it for breakfast, lunch and dinner (because you’re allowed to have cake for every meal on your birthday ;))
You will have to try this. It’s the ultimate spring/summer cake and lends itself perfectly for picnics and barbecues.
MAKES 1 CAKE
PREPARATION 20 mins
COOKS 90 mins
- 300ml ready made custard
- 300g fresh or frozen berries (defrosted), you can use any berries you like, blueberries, blackberries, raspberries or cherries
- 250g unsalted butter
- 250g caster sugar
- 4 large eggs
- 250g plain flour
- 2tsp baking powder
- 125ml milk
- 4 tbsp brown sugar
- Preheat the oven to 180˚C. Grease and line a 23cm/9inch round cake tin.
- Mix half your crushed berries into the custard until well combined.
- In a separate bow or food mixer, beat the butter and sugar until creamy. Now add the eggs, one by one until smooth and mixed thoroughly.
- Stir in the flour, baking powder, milk, and the remaining crushed berries.
- Pour half the mix into the cake thin then add the custard on top. Make sure you leave a 2cm edge around and only pour the custard in the middle. Now top with the remaining cake mixture.
- Sprinkle with the brown sugar and bake for 90mins. The baking time can vary slightly depending on your oven. Check by inserting a wooden skewer into the middle. If it comes out clean it’s done.
- Make sure you leave your cake to cool for about 1 hour. I mean seriously, leave it… don’t try to take it out or you’ll break it (yep, I did that).
Once cool, remove from the tin and demolish, with a nice cuppa of course. Yuuum!
Custard and Summer Fruit Cake recipe taken from Simon Rimmer and adapted by Etta.
I am sure that you have noticed by now that I am a great lover of the chicken leg. It’s succulent, super flavoursome, versatile and so difficult to get wrong. Oh and did I mention, much better than an anaemic, dry chicken breast (no offence).
I spent quite a lot of time in Portugal a few years ago and Piri-Piri chicken reminds me of that time - of sunshine, cold beers, sangria, barbecues and the beach. It’s crispy and zesty and mouth-wateringly delicious and very easy and quick to make!
Because it’s spring now and spring means it’s almost summer (so excited!) I have been collecting some lighter recipes to share with you and to welcome the warmer season… and this one’s the first one.
We had the chicken with a tangy and sweet potato and feta mash but feel free to pair it with potato wedges, chips or a mixed salad and crusty bread. Scrumptious either way!
PREPARATION < 10 mins
COOK 45 mins
For the marinade
- small red onion, chopped
- 2 cloves of garlic
- 2 red chillies (I used bird’s eye)
- 1tbsp smoked paprika (ideally the sweet one)
- 1 lemon (juice and zest)
- 2tbsp cider vinegar
- 1tbsp Worcestershire sauce
- a handful of basil leaves
For the chicken:
- 4 large chicken legs
- 2 peppers (ideally red and yellow), de-seeded and quartered
- 6 sprigs of thyme
For the potatoes:
- 1 potato (floury, such as Maris Piper or King Edward)
- 4 sweet potatoes
- 1/2 lemon
- 1 red chilli, finely chopped
- 50g salad cheese or feta, crumbled
- a handful of chopped coriander (optional)
- Pre-heat the oven to 200˚C. Heat some olive oil in a large frying pan and fry your chicken legs for approximately 15 minutes, skin-side down.
- Half your potatoes and place into a large microwaveable dish. Cover with cling film (pierce the cling film) and microwave on full power for 15 minutes.
- Chuck all you’re marinade ingredients + a lug of water into a liquidiser and whiz away until your marinade is smooth and liquid (you might have to stop half way through and give your liquidiser a shake to make sure everything gets mixed properly).
- Turn your chicken around with the skin-side up and fry for a further 5 minutes. Then place in a baking tray and pour over your marinade. Tuck the sliced peppers between the chicken and sprinkle with the fresh thyme. Cook in the pre-heated oven for about 25 minutes until the marinade has significantly reduced and your chicken soaked up all the lovely flavours.
- Take your potatoes from the microwave. Squeeze over the juice from the lemon (careful it’s hot) and stir everything with a fork, chopping the potatoes into bits as you go. Crumble the cheese and chopped chilli over the potatoes and continue mixing until your potatoes resemble a chunky mash. Season with salt and pepper. At this point you might want to sprinkle some coriander on top. I didn’t do so as, unfortunately I am one of those unlucky people whose palette cannot handle the trendy herb.
Serve the Piri-Piri chicken and peppers with the mash and enjoy with an ice cold bottle of lager or a light white wine.
Once the barbecue season has actually arrived, try marinading your chicken in a Tupperware the night before and take to a barbecue the next day.
Piri-Piri chicken recipe taken from Jamie Oliver and adapted by Toni.
….. And the following day I made this with the left-over chicken.
PIRI-PIRI CHICKEN SALAD
Mixed greens, Piri-Piri chicken, peppers, olives and cucumber with a lemon juice and olive oil dressing and toasted pitta bread. So simple and soooo yum!