winter winners

I am not really a cake person.

Having said that, this lockdown I've been baking like a mo fo. Mostly for other peeps it has to be said, but still, I am making cakes.

When it comes to all things baking, you'll lose me if there are more than 4 x steps in the method, or if there are words such as "knead" or "yeast". My eyes will glaze over and it's an immediate abort-mission.

So I have two solutions to share with you should you have a celebration coming up that requires an obligatory cake...

Firstly - for Sydneysiders - let me introduce you to Nut Job Bakery. 

Every creation by Marina at Nut Job Bakery is Gluten Free, Nut Free and Dairy Free, using seasonal, organic produce.

And every creation is oh so pretty.

Keep these guys bookmarked especially if you have peeps in your world with intolerances.  And who doesn't these days?

I recently had delivered their delicious, Organic, Seasonal, Gluten, Dairy and Nut Free Grapefruit Coco Cake.

Here's a pic having already devoured some... soooo good! 

Coco Cake - Nut Job Bakery

Okay and my second cake solution is for a Rustic Apple Cake. 

This has been my go-to for the past 20+ years, after my Mum used to bake one for her guests' arrival at her Bed & Breakfast in the Country (way, way, way before the Air B&B days!).

It requires only a few ingredients and about 10 minutes of your time.

It's delicious as a cake for afternoon tea, but equally as good warmed up for dessert with cream or custard or ice cream. Or, as my children prefer, all three!

Before Baking:

Rustic Apple Cake - Before

After Baking:

Rustic Apple Cake - after

Ingredients:

3 x Granny Smith Apples - roughly chopped (I don't bother peeling them, see before pic)

1 x cup Plain Flour (I used Gluten Free Plain Flour)

3/4 cup x cup raw sugar

2 x handfuls mixed dried fruit (sometimes called fruit medley)

1 x egg mixed with a tablespoon of milk

125gm margarine or butter (melted)

Method (if you can call it that!) :

Mix everything together in a bowl and once combined tip into lined baking tin - square or round will do (25cm)

Sprinkle ground cinnamon & some raw sugar on top

Bake in oven at 180c for about an hour

You could sprinkle with icing sugar to serve once cooled to jazz it up.

And then try to resist having seconds.   

Both of these cake options come highly recommended!

And now more than ever,  if you're making one, why not double the quantity, make two and gift the additional cake to friend/ neighbour / relative?

Because as business coach Pru Chapman once said to me..."the fastest way out of a funk is to be of service"

Enjoy xx

 be in service

 


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