Friday, 30 September 2016

PLUM CRUMBLE CAKE AND PUMPKIN SOUP


September has been a lonnnggg month! - so much has happened, feels like ages since I posted. But here we are in October & it's a month I love. everything starts to feel very autumnal, but (hopefully!) we still get some sunny days. I love the beautiful leaves on the trees, long walks with my whippet kia, then coming home to candles, bubble baths, oversized sweaters, hot tea, hot chocolate and soup.....

Actually obsessed with soup, so had to include a recipe in this October post, but I'm going to start off with a recipe for Plum Crumble cake.
At the beginning of September I went with some friends to the annual local village fete, (where my whippet Kia retained her title as fastest whippet in the south east, beating other whippets and a greyhound in the doggie dash - this despite the fact my sister had to carry her to the start line. Everyone was laughing, but who's laughing now? )


At the fete they have a huge cake competition and one of the categories was an apple crumble cake, This coupled with the fact that my friend Shara has a plum tree and makes jars & jars of sugar free plum jam every year, gave me the idea for today's cake recipe which is where I'm going to start. I used homemade biscuits for the topping - you can use any biscuits, or granola or crushed nuts if you want to keep it sugar free.

preheat the oven to 180c or 150 fan oven.

150g gluten free flour (I use doves farm)
75g sugar free plum jam  (or any other flavour you like)
75g date syrup
3 eggs
150g dairy free spread
1 teaspoon gluten free baking powder

topping     100g sugar free plum jam
                  50g gluten free biscuits crushed.

mix the cake ingredients together in a blender until you have a nice smooth batter.
2  pour into a prepared cake tin 20 cm in diameter. I use a loose bottom cake tin, and line the base with some baking paper and grease the sides with a little coconut oil to make it super easy to get out of the tin.
3  bake in the centre of the oven for 30 mins
NB  A note about timings. I've baked in a few different ovens over the years & I really find each one is a little different when it comes to timings - in my old oven this cake would've taken around 45 mins, so this is just a guide line. you want the top to be firm but springy and a skewer poked in the middle should come out clean (ie no uncooked cake mix)
4 when cooked, remove from the tin and leave to cool.
5 When cool, spread with the topping jam and then crumble the biscuits/ granola/ nuts over the top.
6 Eat!


Ok, next up, soup!



Love soup, and Pumpkin is probably my favourite, so here's a simple recipe if you've been carving pumpkins and want something to make with all the flesh!

400g pumpkin flesh (or butternut squash)
2 dessertspoons rapeseed oil or coconut oil
1 dessertspoon curry powder
salt, pepper, chilli powder to taste
250ml stock (fresh or from a cube)
100ml coconut milk or almond milk

1  preheat oven to 200c
2  put the oil into a bowl and add the curry powder. mix well.
3  Mix the pumpkin flesh into the curried oil , so that it's all evenly covered.
4  transfer the pumpkin to a baking dish. Bake for around 35 mins (or until the flesh is soft, tender and cooked through - )
5  put the pumpkin, the stock, the coconut milk into a blender and blitz. 
6 I purposely made this a thick soup, because you know how thin you want your soup & its easy to add more stock or more coconut milk until you get the right consistency.
7 add salt, pepper and a little chilli powder to taste.
8. warm in a saucepan and serve (You can also decorate with coconut cream and pumpkin seeds as shown above).

That's all for today, thanks for dropping by, see you in November!






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