Friday, 27 September 2013

Upside-down cake

This is a recipe for upside-down cake - NOT PINEAPPLE!! (I am using peaches and raspberries, as that is what I have). It is adapted from a recipe in BBC GOOD FOOD.


  • 2 tbsp unsalted butter
    Juice of half a lemon 
    2 tbsp brown sugar

    Fruit of choice!!

    110g/4oz unsalted butter

  • 110g/4oz soft brown sugar
  • 2 free-range eggs
  • 1 free-range egg yolk
  • pinch ground cardamom
  • pinch ground cinnamon
  • (Optional:icing sugar, for dusting)

    Preparation method

    1. Preheat the oven to 220C/425F/Gas 7.
    2. Gently melt the butter in a small oven-proof, non-stick frying pan over a low heat. Add the lemon juice and sugar and stir.
    3. Add the fruit (raspberries, peaches) and cook for 3-4 minutes, to caramelise.
    4. To make the sponge, blend the butter and sugar together in a food processor until pale and fluffy. Add the flour, eggs, egg yolk, cardamom and cinnamon and pulse again to combine.
    5. Pour the sponge mixture on top of the peaches and raspberries in the pan. Transfer to the oven and bake for 15-20 minutes, or until golden and cooked through.
    6. Remove from the oven and turn out onto a serving plate.  ( Dust generously with icing sugar if using) .

Thursday, 11 April 2013

Lavender scones

Lavender Scones


  • 1/2  cup  milk
  • 1  teaspoon  dried culinary lavender (see Notes)
  • 1 1/2  cups  all-purpose flour
  • 1/4  cup  sugar
  • 1 1/4  teaspoons  baking powder
  • 1/2  teaspoon  baking soda
  • 1/4  teaspoon  salt
  • 1/3  cup  (5 1/3 tbsp.) butter, chilled and cut into small pieces
  • 2  tablespoons  fresh lemon zest


1. In a saucepan over medium heat, bring milk and lavender to a simmer. Transfer to a small bowl and let steep 15 minutes, then cover and chill for about 45 minutes. Strain milk and set aside; discard lavender.
2. Preheat oven to 375°. In a food processor, whirl flour, sugar, baking powder, baking soda, and salt. Add butter and lemon zest and pulse to form a coarse meal. Add lavender-infused milk and pulse to form a shaggy dough. Turn dough onto a floured surface and knead 3 to 5 times.
3. Form dough into a 6-in. circle. Cut into 6 wedges. Arrange wedges 2 in. apart on a baking sheet and bake until golden, 20 to 25 minutes.