Strawberry & Poppyseed Cake

I saw this recipe on the cover of the June 2013 issue of the BBC Good food magazine. I was looking for a dessert / tea time treat that was not to heavy that I could bring with me to a BBQ. As easy sponge recipe then soaked in an orange and liqueur syrup then filled or iced with Greek yogurt and creme fraîche. Yum...

It's important to use the size tins that the recipe stipulates. I didn't have 20cm tins I used 23cm tins. The cake was still lovely. If I had used the 20cm tins I would have had a higher thicker cake.

You will need

4 tbsp poppy seeds
200g/7 oz Unsalted butter, melted plus extra for greasing tins
225g/8 oz plain flour
1 tsp baking powder
4 large eggs, at room temperature
225g/8oz golden caster sugar
1 tsp vanilla extract

For syrup and filling
Zest and juice 1 large orange
1 tsp orange liqueur
170g full fat Greek yogurt
500ml full fat creme fraîche
350g/12oz strawberries, sliced plus extra to serve

1. Dry fry the poppy seeds in a pan over a gentle heat for 2 mins or until aromatic. Let cool. Heat oven to 180oC/160oC Fan/ gas 4. Grease and line 2 x 20cm sandwich tins.

2. Mix together the flour and baking powder, then set aside. Put the eggs and sugar in a large mixing bowl. Using electric beaters, whisk until thick, pale an foamy. Pour in the cooled butter and vanilla extract and whisk again. Sift in the flour mix, add 3 tbsp poppy seeds then, using a large metal spoon, carefully fold into the cake mixture until even. Pour the mixture into the time and bake for 25 mins or until golden and springy to the touch. Cool in the tins for 10 mins, then transfer to a wire rack.

3. To make the syrup, warm the orange juice as 50g of the sugar in a microwave for 30 secs. Stir in the liqueur, if using. Using a large serrated knife cut each cake horizontally to make a total of 4 circles. Brush the cut side of each cake with the warm orange syrup.

4. To make the filling, beat together the yogurt, creme fraîche, remaining 50g sugar and orange zest until thick and spreadable. Stack the cakes with creamy filling and strawberries, finishing with creamy filling and strawberries on top. Sprinkle with remaining poppy seeds over the top, then let cake sit for 30 mins before slicing.

Enjoy x x x

Cranberry Ginger and Gran Marnier Sauce

Serves : 8
Prep: 5 mins
Total time : 15 mins
Get ahead: Make a few days ahead and chill. This recipe freezes very well.

350g cranberries
175g caster sugar

Juice and zest of 1 large orange

50ml Gran Marnier or Port

2 tsp grated root ginger

1. Heat all the ingredients in a pan, stirring until the sugar has dissolved. Bring to the boil, then simmer rapidly for 5 minutes until most of the cranberries have burst. Taste for sweetness, then leave to cool. Spoon into a dish.

Ginger Spiced Pears - Christmas Prep

I always love to make pickles or jam and edible christmas gifts like lemoncello, baileys marshmallows, Rum Coconut Ice. I usually make a tomato chilli jam or chutney, I have decided this year to try something a little different. Spotted this recipe in one of my favourite monthly food mags...

Makes: 2.5kg / 4lb 8 oz
Prep: 30 mins
Cook: 25 - 30 mins

NOTE: Store these away for Christmas to serve on the buffet table with all your festive cold meats and cheese.

500g/1lb 2oz granulated sugar
500ml/18fl oz white wine vinegarces
pared zest (use a vegetable peeler)
and juice of 1 orange
5cm piece ginger, thinly sliced (no need to peel)
3 bay leaves
1 tsp black peppercorns
1.5kg /3 lb 5oz small ripe pears

1. Put the sugar, vinegar, orange zest and juice, ginger, bay leaves and peppercorns in a large pan. Bring slowly to the boil, stirring constantly to dissolve the sugar, then boil for 5 mins.
2. Meanwhile peel, core and halve or quarter the pears depending on size. Add the pears to the pan and poach gently for 10 - 15 minutes until they are just tender. Remove with a slotted spoon and pack into a warm sterilised Kilner jars with rubber seals.
3. Boil the vinegar mixture hard to reduce by a third, then pour over the pears including the spices. The pears need to be completely covered with the liquid. Fit a rubber seal and clamp the jar tightly closed. Reserve any leftover syrup for topping up the jars later, as the pears will absorb the syrup over time. Store for up to 2 months.

To sterilise your jars. Wash in Hot soapy water, rinse, then drain and set upright in a roasting tin in one layer. Put in the oven at 180oC/160oC fan/ Gas 4 for 10 mins. If your jars have a rubber seal remove before putting the jars in the oven to sterilise the seals, simply boil in water

Roast Butternut Squash with Red Onion, Orange and Rosemary

I always roast butternut squash with garlic so decided to try something different. I had seen  lovely recipe for Roast Pumkin with Shallots and Orange and decided to adapt that according to what I had in my pantry.

Serves 6

1 Butternut squash, peeled and cut into semi circles.
2 red onions, peeled and quartered
1 orange halved
4 tbslp extra virgin olive oil
2 large sprigs of Rosemary
salt & freshly ground black pepper
6 garlic cloves whole (if like me you love garlic you can add more)

1. Preheat the oven to 180oC
2. Put the squash and onions in a roasting dish. Squeeze orange juice over and put orange halves into the roasting dish. Drizzle with olive oil and put rosemary sprigs ontop. Add salt and pepper and roast for 30 minutes.
3. Remove from the oven and add the garlic. Shake the pan to prevent the vegetables from stiking. Return to the oven or 15 mintues until the vegetables are tendr and slightly caramelised.