Tagged: spelt flour

Aug 24

Blackberry brownies

 

 

Brownies

Brownies

 

 

Blackberry season seems to have arrived, so here’s a magnificent way to use them.

These brownies are a-m-a-z-i-n-g. The basic recipe is now a family heirloom, developed from one my mother found in the 1970s. As an American who had moved to Europe in the late 1960s, she felt chronically frustrated by the absence of both brownies (bland British chocolate cake – more of a tinted Victoria sponge – was really no substitute) or any brownie recipes that would work with the ingredients available here. She finally found this one in a supermarket cookbook and declared that it passed muster, producing something with the necessary richness as well as the right texture: essentially a crust with some goo underneath, verging on the undercooked. 

I’ve substituted spelt for the regular wheat flour of the original recipe, but you can use almost anything to hand – rye, for instance, adds an interesting nuttiness. And I’ve added the handful of blackberries, but blackcurrants or raspberries will also work very nicely. The black fruits, in particularly, act as a wonderfully sharp foil to the rich, smothering chocolate.

This is enough to make 16 brownies. Enjoy!

 

You’ll need…

2 oz cocoa

4 oz butter

2 eggs

8 oz caster sugar

1 tspn vanilla extract

2 oz spelt flour

half a teaspoon baking powder

a handful of blackberries (or blackcurrants or raspberries – or whatever you happen to have to hand – you can use frozen ones too)

 

How to make…

1. Pre-heat oven to a moderate 180 degrees.

2. Grease and line a 20 cms/8-inch square pan with grease-proof paper/baking parchment.

3. Carefully melt the butter in a saucepan over a low heat. Then add the cocoa to this and blend (it will smell really wonderful). Set aside to cool.

4. In a mixer, beat the eggs and sugar together till light and fluffy.

5. Add the cocoa/butter mixture to your eggs/sugar mix, along with the vanilla extract. Mix well.

6. Sift the flour and baking powder over this, and fold in gently.

7. Throw in a handful of blackberries (or whatever else you’re using) and fold just enough to distribute the fruit.

8. Turn into your prepared tin and bake for about half an hour. No need to test that it’s cooked all through the centre – it should be gooey, still sizzling, and be slightly squishy when you prod it.

9. Cool in the tin before cutting into 16 pieces (4×4). Drench with icing sugar and decorate with some extra fruit, if you like. I can recommend these served as a desert with more fresh fruit and a dollop of mascarpone.

 

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Oct 15

Spiced apple cake

 

Apple+cinnamon+walnut+cardamom+sesame cake. #gardenapples #speltflour #spelt #comfortfood #autumnbaking

A photo posted by Scrapiana (@scrapianagram) on

 

It’s at about this time every year (mid-October) that the eating apples I lovingly picked from the garden tree back in August or September start to become a nuisance. Now shrivelling and/or rotting in little yellow heaps around the kitchen, they are attracting fruit flies and exuding the vague waft of ethanol decay around the house.

But, before jettisoning the wizened lot to the compost heap, this spectacular and comforting autumnal apple cake is the perfect use for at least some of them. I found the parent recipe in one of the Moosewood cookbooks about 15 years ago, and have experimented a little over the years with both the ingredients and the method. I love the use of warming cardamom as well as the more conventional cinnamon to spice the apples, and the fact that the cake is crispy on the outside (thanks to a sesame seed crust) and really succulent on the inside (the apples and oil see to that). I’ve chosen to use spelt for the less gluten-tolerant, but any general purpose flour will do. Sunflower oil is both an economic fat and also makes that ‘cream fat and sugar’ stage really quick and easy. An electric mixer is helpful; though it’s possible to work this by hand, but your cake probably won’t be quite as light. Peeling, coring and chopping the apples can take a while, but you can do that a day ahead and refrigerate your apple/spice mix until you have time to use it.

 

Apple cake to be. #bundtcake #caketin #sesameseeds #applecake #bakeyourgarden #autumnbaking #funnel

A photo posted by Scrapiana (@scrapianagram) on

Ingredients

  • 6 or 7 (500g) small eating apples – the average garden eating apple is perfect – equivalent to 3 cups of chopped apple
  • 1 teaspoon ground cinnamon
  • 4 or 5 green cardamom pods, equivalent to 1/4 teaspoon of ground cardamom
  • 2 teaspoons vanilla extract
  • 375g (3 cups) spelt flour
  • 1 teaspooon baking powder
  • 1 teaspoon bicarbonate of soda
  • 400g (2 cups) brown sugar 
  • 350ml sunflower oil
  • 3 eggs
  • 100g (1 cup) walnuts (or you could use pecans, almonds etc)
  • 3 tablespoons apple juice (or milk or water)
  • 1 teaspoon of butter (or a dollop of vegetable oil) for greasing your tin
  • 3 tablespoons sesame seeds
  • icing sugar with a little cinnamon added, to dust finished cake (optional)

 

Apple cake. #applecake #apples #gardenapples #lowfoodmiles #cinnamon #cardamom #spices

A photo posted by Scrapiana (@scrapianagram) on

 

Method

  1. Pre-heat oven to 180 degrees.
  2. Grease a 10″ bundt tin and scatter sesame seeds in the bottom, turning the tin until the seeds have all stuck. Set aside.
  3. Peel, core and chop the apples, placing them in a medium-sized bowl as you go.
  4. Grind the cardamom pods in a mortar and pestle, discarding the husks.
  5. Add the spices and vanilla to the apples and stir. At this point, you can cover with cling-film and store for a day, if need be.
  6. Sift together the flour, baking powder and bicarb into a medium bowl.
  7. Place sugar and oil into the bowl of mixer and beat until creamy. Don’t worry if it doesn’t get creamy – just ensure that you give it a good couple of minutes of vigorous beating as it’s this stage that’ll give lightness to your eventual cake.
  8. Now add the eggs one at a time, beating well after each.
  9. Add the flour mixture, just mixing until it’s all incorporated (this is when you don’t want to knock out all that air you’ve just worked in…).
  10. Add the apple juice (or equivalent).
  11. Fold in the apples and walnuts.
  12. Dollop your mix into prepared tin and bake for 45 minutes to an hour, or till a knife/skewer inserted in the centre comes out clean.
  13. Allow to cool 15 minutes in the tin before turning out onto a rack to cool; it will be heavy so move it with care.
  14. When cool (if you can wait that long…), move your apple cake to a cake plate and sprinkle with cinnamon icing sugar before serving.

 

 

 

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