Recipe Post 2017 N0.23- Blueberry and Apple Cake

Hello everyone!

First of, thanks so much for reading last week's post! I still can't  conceptualize it's been two years since it all began. I apologize the pictures for latest week's post have taken forever to upload-parent's evening is right around the corner and I'm striving to receive a good report from ALL my teachers.

Moving swiftly, onto this week's post this recipe originates from Mary Berry's set of easy cake recipes(I'll leave the link to the ORGINIAL recipe at the end). I chose this recipe for two reasons : One of which is it's super easy for all you guys at home to try. That and the fact that it's not as sweet and caloric as my usual sweet cakes. I hope you enjoy and let's jump right into the recipe!

250g of self-raising flour

100g of caster sugar

2 large eggs

150g of melted butter

1tsp of baking powder 

2 s,mall,peeled,cored and chopped apples

175g of fresh blueberries

75g of sifted icing sugar.

Method:

Pre-heat the oven to 170℃/325F/ Gas Mark 3.

Place the self-raising flour into a bowl with the baking powder,caster sugar,eggs and melted butter. Beat with an electric whisk until smooth.

Fold in the chopped apples and fresh blueberries.

Grease a 20cm(8in) SQUARE cake tin,lining with baking paper. Spoon the mixture into the tin for...1 to 1hour and 25 minutes until golden brown and firm to touch.

Cool in the tin for 10 minutes,eventually turn out & leave to cool completely.

Mix the icing suagr with 2-3tbsps of warm water to make smooth icing. SPread this over the cake and leave to set.

Cut into 12 squares and serve as desired.


Snapshots:
  

  
 
 

  

                                          

Prior to this post ending:

Happy Bonfire Night!

Advent calendar unboxing already?!

It's exactly 50 days until Christmas!

How regular household products can make skin glow

Book of the month

It sounds great!

The ORIGINAL recipe 

Last week's post: BakingBoutique's 2nd birthday+ Pumpkin&Caramel Cake PHOTOS


Photography club Photos:

Song of the month: Bohemian Rhapsody -Queen

See you soon!


#sweetreats xx

Recipe Post 2017 N0.18- Blackberry and Apple Mallow Traybake

Saludos,compañeros panaderos!-my greetings to you all in Spanish, one of the two languages I am currently studying at school!

Thanks so much for your feedback on last week's post. Although I had uploaded photos of last week's post, for some reason, they hadn't appeared on the blog post so I apologize for that- I'm afraid there is no philosophical reason behind that.😕

Without any more rambling, let's jump right into this week's recipe!

In order to concoct this Autumn-welcoming traybake, you'll need:

140g of unsalted butter, softened and at room temp

120g of caster sugar

1 egg and 2 yolks,beaten together

½ tsp of vanilla extract

100g of self-raising flour

100g of ground almonds

1tsp of baking powder

1tsp of either freshly grated or ½ of ground nutmeg(I used ground nutmeg)

1 large Bramley Apple,roughly around 200g

125g of blackberries

For the mallow, you'll require:

25g of blackberries

100g of white caster sugar

2 egg whites

1tsp of lemon juice

 1-2tbsp of toasted flaked almonds

Method;

Firstly, heat the oven to 160℃/140℃ fan/ Gas Mark 3.

Grease and line the base and sides of a square traybake tin,allowing some baking paper to overhang.

Following afterwards, make the blackberry sauce-: place the berries and 1 tsp of sugar into a small bowl and cover in the clingfilm. Microwave this for 30 seconds, at once on a high setting.

Personally, I prefer the alternative which is to add 1tsp of water, then soften in a pan over a low heat. Mash until saucy and leave to cool.

Using a electric hand mix or free-standing mixer,beat together the butter and sugar in a large bowl until moderately pale and creamy. Afterwards, beat in the egg and yolks,followed by the vanilla extract. Mix in the flour,almond,baking powder,nutmeg AND  a pinch of salt,folding into a fluffy mix, creating a rather thick batter.

Incorporate the apple in a "folding" manner, finally spooning the mixture into the tin ,plus smoothing over the top. Scatter with blackberries, vaguely poke the blackberries into the batter, baking the traybake for a time of 45 minutes;once the top is golden and a skewer is inserted,coming out clean. 

After the bake is complete, leave the oven on.

In order to conjure up that relishing mallow topping, firstly you'll require a large piping bag. Whisk the egg whites,lemon juice plus the pinch of salt into stiff peaks. Include the sugar 1 tbsp at a time, whisking well after each addition. Eventually, the mix will become a shiny,stiff meringue.

Ripple this with the now cooled blackberry sauce,spooning into the piping bag.

*note: for those who are recreational in baking may find this step more arduous than myself. But fear not, it has taken me many months of baking for this blog to get piping RIGHT.😂😝

Pipe 16 evenly spaced, approximately walnut-sized meringues on top of the traybake, scattering with toasted almonds, then placing back into the oven for a further 10-12 minutes until the meringues have set.

Cool in the tin for 30 minutes,then remove to a rack to cool entirely.

Cut into squares and serve,as desired.😋 And
Ahí está es!

Snapshots
 
   
  
   
  
     

 

To conclude this post:

Ways to reuse candle jars

 Stay tuned for photos on my re-used candle jars!

                                    

DIY Pom-Pom Hat

 

Fall Healthy Hacks 

  

YouTuber of the month(ok it may be that I've excessively watched YouTube...😳):

Saffron Barker  

JaimeBoy

Book of the month:

 I visited Waterstones earlier on today and stumbled across a clearance box in Waterstones. I brought this HARDCOVER for just £3! Real bargain,right?😏







 Quote of the month:

On my Snapchat

 Don't forget to follow me on my social medias:

#sweetreats ←

 I'll see you soon with the photos and another post. Peace!✌