SATURDAY COOKING: PEACH AND BLACKBERRY YOGHURT CAKE.

This recipe is from the Woolworths magazine from Jan/ Feb 2019.
It is so yummy and moist, and it also looks great! I made it with nectarines and I think I may try it with plums and raspberries.


160g butter, softened
3/4 cup sugar
2 tsp vanilla bean paste
2 free range eggs
1½ cups plain flour
3 tsp baking powder
1 cup Greek-style yoghurt
3 yellow peaches, halved, destoned
125g punnet blackberries
1/4 cup peach or apricot jam
thickened cream, to serve

Method:

    1. Preheat oven to 180°C. Grease a 22cm springform cake pan and line base with baking paper.
    2. Using an electric mixer, beat butter, sugar and vanilla until pale and fluffy. Add eggs, one at a time, beating well between each addition. Sift flour and baking powder over mixture and stir until just combined. Add yoghurt and stir to combine.
    3. Dice 1½ peaches. Gently stir into cake batter until just combined. Spoon  mixture into pan. Spread evenly and smooth top. Thinly slice remaining peaches into wedges and arrange over surface, overlapping slightly. Arrange blackberries on top. Bake for 1hour 10 minutes or until a skewer inserted into the centre comes out clean.
    4. Meanwhile, heat jam and 1 tbs water in a small saucepan over medium heat until melted. strain and brush over hot cake. Serve cake with cream.
    5. Eat!

I used vanilla essence instead of paste. I used frozen blackberries. You may need a bit more than 3 peaches to have enough slices to put on top of the cake.
I cooked the cake at 160°C fan-forced for about 1h40 (in my oven). And I used 1/2 cup of apricot jam with 2 tbs water to give the cake a nice gloss.

SATURDAY COOKING: TUNA, OLIVE & SUN-DRIED TOMATO CAKE.

My friend Diana gave me this really good cookbook for Xmas, called “Together, our community cookbook”. It’s about women who got together in a communal kitchen after the fire in the Grenfell Tower in London in 2017.
“The kitchen was opened after the Grenfell tragedy, offering women who had been displaced and the community around them a space to cook food for their families. Their roles as matriarchs united them across their cultures; the kitchen provided an opportunity to cook what they knew and to taste the memory of home, albeit homes some had recently lost”.
I’m sure I will make many recipes from this book over the next few months!

150g plain flour
1 tsp baking powder
1 tsp ground turmeric
1 tsp ground cumin
3 eggs
2 × 160g tins tuna in sunflower oil
100g pitted mixed olives, roughly chopped
40g sun-dried tomatoes in oil, drained and chopped
100g Cheddar cheese, grated

Method:

    1. Preheat the oven to 180°C (160°C fan forced). Line a 1kg loaf tin with baking paper.
    2. Place the flour, baking powder and spices in a large mixing bowl and stir with a whisk until well blended.
    3. Make a hollow in the centre and crack in the eggs. Start mixing from the centre, gradually combining the flour with the eggs until just blended. Add the tuna and its oil, the olives, sun-dried tomatoes and cheese and gently fold together with a spatula.
    4. Pour the mixture into the prepared tin. Bake for 35-40 minutes, until lightly golden on top and springy to the touch. Leave to cool in the tin for 5-10 minutes before turning out. Serve hot or cold, sliced.
    5. Eat!

I used 2 tins of 185g tuna in oil (one plain oil, the other with chilli oil).
I used a spoon to mix the dry ingredients. I beat the eggs first, then added them to the flour. It makes a very stiff batter, but it loosens when the other ingredients are added. And I used a big metal spoon to mix everything. The batter is not “pourable”, you have to pat it down in the tin.
It didn’t rise a lot.
It’s yummy with a squeeze of lemon and a salad on the side. It will serve 4-6 people.

SATURDAY COOKING: ALMOND AND CITRUS OLIVE OIL CAKE.

This recipe is from “The global bakery” by Anna Weston. It’s a Palestinian recipe.
I have made it 3 times already and it is a great cake! I have tried to make it with lemon instead of orange, but it is not as good.
And I use the weight amount, not the cup amount.

1 cup/ 130g plain flour
1/2 cup/ 60g ground almonds
1 ½ tsp baking powder
1 tsp salt
3 large eggs, beaten
3/4 cup/ 150g caster sugar
1/2 cup/ 120ml extra virgin olive oil
1/2 tsp vanilla extract
grated zest of 2 oranges
1/2 cup/ 120ml fresh squeezed orange juice
1/3 cup/ 60g flaked almonds
icing sugar for dusting

Method:

  1. Heat the oven to 180°C (160°C fan forced). Grease and flour a 23cm round cake pan.
  2. In a bowl, mix together the flour, ground almonds, baking powder and salt.
  3. In a separate bowl, beat the eggs, caster sugar and olive oil until thoroughly combined.
  4. Add the vanilla extract, orange zest and orange juice.
  5. Gradually add the dry ingredients into the mixture and beat until the batter is smooth and creamy.
  6. Pour the batter into the cake pan and sprinkle thickly with flaked almonds.
  7. Bake for 30-40 minutes or until a skewer inserted in the middle comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before removing to cool it completely on a rack. Dust with icing sugar before serving.