Raspberry+Blueberry Buttermilk Cake.

Everyday cakes!
Adapted from Smittenkitchen - APRIL 7, 2008.

You can just ignore the word “raspberry” up there and swap it up with any which berry you please, like blackberries or blueberries or bits of strawberries or all of the above.
This is a good, basic go-to buttermilk cake — moist and ever-so-light!
Makes one thin 15 cm/9-inch cake, which might serve eight people...or "Two of Us".


1 cup (130 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon salt
1/2 stick (56 grams) unsalted butter, softened
2/3 cup (146 grams) plus 1 1/2 tablespoons (22 grams) sugar, divided
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest (optional)
1 large (57 grams) egg
1/2 cup (118 ml) well-shaken buttermilk
1 cup (5 ounces or 140 grams) fresh raspberries+blueberry


Preheat oven to 200°C/400°F with rack in middle.
Butter and flour a 15 cm/9-inch round cake pan.

Whisk together flour, baking powder, baking soda, and salt and set aside.
In a larger bowl, beat butter and 2/3 cup (146 grams) sugar with an electric mixer at medium-high speed until pale and fluffy, then beat in vanilla and zest, if using.
Add egg and beat well.

At low speed, mix in flour mixture in three batches, alternating with buttermilk, beginning and ending with flour, and mixing until just combined.
Spoon batter into cake pan, smoothing top.
Scatter raspberries+blueberry evenly over top and sprinkle (optional) with remaining 1 1/2 tablespoons (22 grams) sugar!

Bake until cake is golden and a wooden pick inserted into center comes out clean, 20 to 25 minutes.
Cool in pan 10 minutes, then turn out onto a rack and cool to warm, 10 to 15 minutes more.
Invert onto a plate.



Make your own almost-buttermilk:
No need to buy buttermilk especially for this or any recipe.
Add one teaspoon tablespoon [updated, as an astute reader pointed out that the larger amount is more common] of vinegar or lemon juice to one cup of milk and let it sit until it clabbers, about 10 minutes.
Voila, buttermilk!

Upside Down Orange and Blueberry Polenta Cake.

Upside Down Orange and Blueberry Polenta Cake | Many Kitchens:
Upside Down Orange and Blueberry Polenta Cake
Serves 6-8 people








Ingredients and Supplies:
Parchment paper
1 1/3 cup of sugar
3 cups of blueberries
2 large eggs
The zest of 1 large orange (I just substituted a Honeybell wherever the recipe calls for an orange)
2/3 cup of freshly squeezed orange
2/3 cup of olive oil (not extra virgin)
1/2 cup of polenta
1 1/4 cup of all purpose white flour
2 teaspoons of baking powder
1/4 teaspoon of salt

Directions:
1. Heat the oven to 350F/176C.
2. Grease and line the pan (I use an 8 x 8 inch pan) with the parchment paper hanging over the edges.
3. Sprinkle 1/3 cup of sugar over the base then cover with the blueberries.
4. In a large bowl, mix the eggs with 1 cup of sugar and the orange zest.
5. Whisk until mixed then add the orange juice and olive oil and continue mixing.
6. Add polenta, flour, baking powder and salt and mix until smooth.
7. Pour over the blueberries and bake in oven for approximately 45 minutes (insert a skewer and test - skewer should come out clean when cake is done).
8. It should be a nice golden brown on top and still springy to the touch.
9. Let cool for about 10 minutes and then invert over a plate and remove the pan and gently peel off the parchment paper.
'via Blog this'

Cranberry, apricot and pineapple jam.

laundry etc
Makes 1.3Kg (5 x 1/2pt jars)

1 med size pineapple, approx 1100g (2 1/2lbs) in weight or a 432g (15oz) tin crushed pineapple in juice
150g (5oz) dried apricots
300g (1x 12oz pack) fresh cranberries, rinsed and drained
450g (1lb) sugar
apricot brandy (optional)

Prepare the pineapple; slice off the top and base and pare away the skin.
Chop down through the centre lengthways and cut into 4, then remove the woody core.
Slice the flesh into chunks then pulse in a food processor to give a fine texture.
Pour into a sieve over a bowl and collect the juice that drips through.
With my 1100g pineapple, this gave me 280g (10oz) pulp and 200ml (7 fl oz) of juice. (You don’t need to be spot on here just aim for approximately that amount.)
Chop the apricots into small even pieces and place in a bowl with 200ml (7 fl oz) of boiling water plus the pineapple juice and leave to soak for several hours or overnight.
If you plan to can (water process) your jam, prepare the water bath and jars and place jar seals in a pan of hot water on the hob.
Alternatively, prepare clean jars by sterilising them in a low oven, keeping them warm till needed.
Place the cranberries, apricots, crushed pineapple and soaking juices in a preserving pan.
Add another 200ml (7 fl oz) water and cook gently for approximately 20 minutes, until the cranberries have started to pop and the mixture combines and takes on a ruby glow.
Remove from heat for 5 minutes then add the sugar.
Stir over a gentle heat until completely dissolved, then up the heat and bring to a rolling boil, taking great care that it doesn’t burn.
It only takes 5-10 minutes before you can see the texture is thickened and a small blob on a cold plate will hold its shape.
Turn off the heat.
Leave for 5 minutes then stir in 3-5 Tbsp apricot brandy.
Pour into prepared hot jars leaving 0.5cm (1/4in) headroom, tap jars on worktop to de-bubble, clean rims and seal, then process for 10 minutes.
Remove jars from water bath and leave until completely cold before testing the seals.
Alternatively, pot the hot jam into clean hot jars and seal then store in the fridge when cold.

Polenta cakes with strawberries

Polenta cakes with strawberries:
You will need:

1 cup polenta
2 cups soy milk
2 cups water
pinch of salt
¼ tsp cinnamon
½ cup goji berries
2 tbsp agave syrup
strawberries

In a pot mix everything except for strawberries, bring it to boil and then boil on medium-low heat so polenta gets thick, mix it from time to time so it won’t burn.
Take a form (I used 20cm x 30cm), cover with a baking paper, cut strawberries and pour polenta over it.
Spread it equally and leave for an hour or so. Later cut it in squares or in round shapes like I did.
Fry on each side on an oil. You can serve it with a maple syrup or custard sugar or honey or fruits… your choice.
'via Blog this'