September 20, 2024 / Lyn Jones / 0 Comments
You won’t easily forget this, the Greek Orthodox cake “for lost things”. A little patience pays off: make this cake a day ahead to allow it to settle into a pleasingly dense and moist crumb.
Ingredients
zest and juice (60ml) of 1 large orange
100g sultanas
250g caster sugar
220ml light olive oil
2 large eggs
290g plain flour
1 tsp BP
½ tsp bicarb
1 tsp ground cinnamon
¼ tsp ground cloves
¼ tsp fine sea salt
2 apples, peeled, cored and cut into 1-2cm dice
100g toasted walnuts, roughly chopped
15g sesame seeds
Step 1
Line the base and sides of a 23cm round tin with baking paper and preheat the oven to 165C FF.
Toast walnuts, prepare apples & orange.
Step 2
Combine the orange juice & sultanas in a small mixing bowl and leave to macerate.
Step 3
Place the sugar & orange zest in a large mixing bowl and rub firmly between your thumbs and fingers for a couple of minutes to release the fragrant citrus oil. Add the olive oil and whisk well until the mixture turns opaque, then add the eggs one at a time, whisking well to combine.
Step 4
Combine the flour, BP, bicarb, cinnamon, cloves & salt in a bowl, then sift into the egg & oil mixture. Add the apple, walnuts & sultanas (incl orange juice) and mix tog til combined.
Step 5
Scrape batter into prepared tin, then scatter sesame seeds over the top.
Bake for 60-70 mins, or until a skewer inserted into the centre of the cake comes out clean.
Step 6
Remove cake from the oven and onto a wire rack to cool completely. Turn out of the tin and cover with a plate or kitchen foil and leave for 24 hours before eating!!
August 11, 2024 / Lyn Jones / 0 Comments
This delicious. “scrumptious” & easy bread makes a great breakfast-on-the-go with a cup of coffee. The fragrant spices & tender apple also make a healthy dessert. It is moist with a good apple flavour & the walnut topping is sweet and crunchy. Enjoy it warm from the oven with a pat of butter or cream cheese or keep it on your counter for a tasty treat during the week.
Ingredients
Baking spray with flour
⅔ cup white sugar
½ cup plain whole-milk Greek yogurt
2 large eggs
⅔ cup unsweetened applesauce (more for flavour)
1 teaspoon vanilla extract
85g (1/2 cup) unsalted butter melted, divided
1 cup plain flour, plus 1 tablespoon, divided
¾ cup wholemeal flour
1 teaspoon bicarb
1 teaspoon apple pie spice (and more)
½ teaspoon salt
1 large Granny Smith apple, diced (1/4-inch; about 1 cup)
½ cup coarsely chopped walnuts
3 Tabs light brown sugar (or raw, muscovado)
¼ teaspoon ground cinnamon
1 large bowl, 1 medium bowl and 1 small bowl
9×5″ loaf pan
1. Preheat oven to 160°C (FF). Coat pan with baking spray.
2. Stir sugar, yogurt & eggs together in a large bowl until well combined. Add applesauce, vanilla and butter; stir well to combine and set aside.
3. Whisk flours, bicarb, spice & salt in a medium bowl. Add apple & stir until pieces are evenly coated. Add the flour-apple mixt to egg mixt; stir til just combined. Spoon into prepared loaf pan.
4. Combine walnuts, brown sugar, cinnamon & remaining 1T each of melted butter & flour in a small bowl. Sprinkle evenly on the batter in the pan.
5. Bake until a wooden pick in centre comes out clean, 55-60 mins. Cool in pan for 10 mins.
Gently turn out onto a wire rack; let cool completely, about 1 hour.
TIPS: It will keep, if well wrapped, at room temp up to 3 days or frozen for up to 4 months.