Saturday, 30 April 2016

Raspberry Bakewell Cake

Our raspberry canes are sprouting leaves and we are hopeful of another bumper crop of fruit this Summer and Autumn.  Which is just-as-well as the frozen berries of last year's harvest are running out quickly - being used as a great companion to rhubarb in the breakfast compote.  

Also, it gives us a great excuse to make this bakewell cake for our Bank Holiday guests.  Passed to us by our great neighbour, Barbara, the recipe was a photocopy of a well used page, torn out of an unknown magazine. So full credit to the creator of this wonderful recipe can not be given.

Hope you love it!

Raspberry Bakewell cake

140g ground almonds
140g butter, softened
140g golden caster sugar
140g SR flour
2 eggs (large)
1 tsp vanilla essence
200g raspberries
2 tbsp flaked almonds
Icing sugar to serve (optional)

Heat the oven to 180C / 160 fan or gas 4 and line a 20cm loose bottomed cake tin.  Put the ground almonds, butter, sugar, flour, eggs and vanilla extract in a bowl and mix together well.

Spread half the mixture over the cake tin, scatter the raspberries over, then dollop the remaining cake mixture on top and roughly spread.  Scatter with the flaked almonds and bake on a middle shelf for 50 minutes until golden.

Cool, remove from tin and dust with icing sugar.

Saturday, 22 June 2013

Making the most of English Raspberries

Raspberry, Lemon & Yogurt Tea loaf

Because raspberry and lemon is such a fantastic flavour combination this tea loaf if a real success with our guests - and us.  Shamelessly nabbed from 'Yeo Valley Family Farm, The Great Britisih Farmhouse Cookbook' by Sarah Mayor, it is a recipe to make over and over and no one will mind.

Makes one 1kg loaf

250g plain flour
2 tsp baking powder
pinch salt
115g soft butter
225g caster sugar
finely grated zest and juice of 1 large lemon
2 large free-range eggs
100g wholemilk natural yogurt
25g ground almonds
200g fresh raspberries
100g granulated sugar, plus extra for sprinkling

  • Preheat oven to 180C / Gas 4. Grease & line a 900g loaf tin.
  • Sift together the flour, baking powder and salt.
  • Cream the butter and caster sugar until pale and fluffy, then beat in the lemon zest.
  • Beat in one egg at a time. Add a spoonful of flourmix with the second egg.
  • Mix in the flour and yogurt, and finally the almonds.
  • Spoon a third of the mixture into the loaf tin, scatter with a third of the raspberries.  Repeat twice more, ending with a layer of raspberries (I give them a little push into the mixture).
  • Bake for 45-50 mins until nicely browned.
  • Cover the cake loosely with foil and bake for a further 20-25 mins, until a skewer when inserted in the middle of the cake comes out clean.
  • Allow to cool for 5 mins.  Meanwhile, mix the granulated sugar and lemon juice together.  Spoon mixture over the cake and allow to soak in for 5 mins.
  • Carefuly remove the cake from the tin, it can crumble, and allow to cool on a wire rack.  Sprinkle with extra sugar.

Wednesday, 15 May 2013

Lovely Cake

The cake baked for guests the week is a recipe out of the winner of BBC2's The Great British Bake Off John Whaite's Book.  It uses a lot of white chocolate which is so beautifully complimented by the raspberries.

White Chocolate & Raspberry Melting Cake

200g unsalted butter, at room temperature, cut into cubes
100g white chocolate, broken into pieces
4 large free-range eggs
200g caster sugar
200b self-raising flour
175g fresh raspberries
Icing sugar for dusting

For the ganache filling
200g white chocolate
250ml double cream

  • Preheat the oven to 180oc/Gas 4
  • Grease and line 2x20cm/8-inch round loose-bottomed cake tins.
  • Put the butter and chocolate in a large heatproof mixing bowl above a pan of simmering water, and allow the butter and chocolate to melt together, stir occasionally.  Remove from the heat and cool for a minute or two.
  • Add eggs and sugar to the cooled butter chocolate mix and beat with an electric mixer until formed a smooth batter.  Fold in sifted flour and raspberries.
  • Pour into prepared cake tins.  Try to divide mixture equally.
  • Bake for 20-25 mins until golden or a skewer inserted into the centre comes out clean.  Allow to cool completely.
  • To make the ganache, put the chocolate into a heatproof bowl with 100ml of cream.  Set over a pan of simmering water and stir until the chocolate has melted into the cream and the resulting ganache is smooth and glossy.  Cool to room temperature and the beat in the rest of the cream.
  • Smooth the ganache over the top of one of the cakes and then sandwich the other cake on top and dust with icing sugar.

Saturday, 4 May 2013


Our breakfast granola is very popular and it's not unusual to have to bake a batch each day to keep up with demand.  After trying various recipes we have stuck with this one.

The Wolseley Granola
30g Demerara sugar
20g (about 1 tablespoon) honey
10g (about 2 teaspoons) golden syrup
20g butter
40g rolled oats
30g desiccated coconut
25g pecans
15g flaked almonds
10g pistachio nuts
10g chopped hazelnuts
10g sunflower seeds
Grated zest of ½ orange
½ teaspoon vanilla essence

Preheat the oven to 150oC or gas mark 2.
In a pan melt the sugar, honey, syrup and butter, until the sugar is disolved.
Line a baking tray with parchment paper and tip on the dry ingredience, mix together.
Pour the sweet honey mixture onto the dry ingredience and mix to coat.
Bake for 35-40 mins until golden, turning the mixture every 5 mins.
Serve with yogurt and fresh berries

Tuesday, 16 April 2013

Cheese and Herb Cornbread

This loaf, just from the oven, smells amazing.  Full of chives and dill and a very strong Quickes cheese.  We serve with creamy scrambled eggs and the optional extra of Tregida Smokehouse's smoked salmon or Devon Rose's unsmoked bacon (thick sliced of course).

155g self raising flour
1 table spn caster sugar
2 tea spns baking powder
1 tea spn salt
110g fine polenta
60g grated cheddar
1 handful chopped herbs (parsley, dill)
2 large eggs
250ml buttermilk
4 tablespns oil (rapeseed or olive)

Pre heat oven to 180 / gas 4 / 170 convection
Grease a 20cm x 10cm loaf tin
Sift flour, sugar, baking powder and salt into a bowl.  Add polenta, cheese, herbs, eggs, buttermilk and oil and mix in to combine.  Spoon mixture into tin and bake for approx 45 minutes or until a skewer comes out clean.  Cool in tin for a few minutes and turn out carefully onto a wire rack.
(Can be frozen whole or in slices)

Friday, 12 April 2013

Herb Labne

A quick and easy 'yoghurt' cheese is a Labne, which has a fresh cream cheesiness about it and works as both a sweet and savoury dish.   I follow Alice Hart's recipe from her wonderful Vegetarian cookbook, which I set out below. 
So far, I've made a sweet Labne with sugar and lemon zest through it and ate it with poached fruit - blooming lovely!  However, this time, I've made a herby one to accompany smoked salmon and sourdough bread (and having not eaten it all, is available to guest as a breakfast special).

Chive and Dill Sheep's Yogurt Labne

How to make labne
©       Rinse and wring out a sheet of muslin and use to line a sieve, make sure there is enough cloth overhanging the edge of the sieve to be folded over the yogurt later.  Place the sieve over a bowl.

©       Stir ½ teaspoon of salt into 500g of plain yoghurt (I've been using sheep's yogurt) and add your chosen herbs.

©       Spoon the yoghurt into the cloth and fold the cloth edges over the yoghurt.

©       Place a small plate or saucer on top and weigh down with a tin. Leave in a cool place for up to 15 hours.

©       The longer you leave the cheese, the firmer it will be.

©       Use it as it is or beat in extra herbs.  The cheese will keep chilled for up to 4 days.  Alternatively, form into small walnut-sized balls and put in a sterilise jar.  Pour over extra virgin oil to cover and leave to marinate of at least one day.

Saturday, 6 April 2013

A Great Gluten-free Breakfast Dish

Goats Cheese, Caramelised Red Onion & Red Pepper Tortilla

This dish works great as both a vegetarian breakfast and a gluten-free breakfast with a difference.

Goats cheese, red onion & red pepper tortilla


Olive Oil
2 red onions sliced
1 red bell pepper, diced
500g waxy potatoes
5 free-range eggs (large)
Chives, snipped
Capricorn goats cheese, sliced
Seasoning to taste

Pre-heat oven to 180 or gas 4.

In a non-stick frying pan, heat the olive oil and gently fry the onions until lights brown.  In a separate pan cook the potatoes in salted water until just cooked (15-20 mins), cool and peel and slice.  Add the potatoes to the onions to soak up some of the juices, add the diced pepper, season and cook for 5 mins.  Whisk eggs, season and chives together, pour over the potatoes, pepper and onions making sure all ingredients are covered.  Arrange sliced cheese on top and bake in the oven for 15-20 mins until set.