Agnes’ Berry Crumble Cake

I’ve been trying to pick which of my many story-ideas is going to be my next project this weekend. Trying to work out which of the beginnings has the most mileage for becoming a novel. Or at least a novella. It’s been a bit disappointing. So many starts, and different characters, and not much clue for where any of them are going!

So today, in between my literary endeavours, I’ve also been baking. I was given this recipe by my colleague Agnes. I have no idea where she found it, but it’s wonderfully delicious (even if I think perhaps I took it out a little early, or maybe it was slightly too small a tin). It isn’t the simplest recipe, but oh, so worth it!

Berry Crumble Cake

Step One

You’ll need:

400g plain flour

250g butter

 2tsp baking powder

3 tbsp icing sugar

5 egg yolks (save the whites: you’ll need them later)

Make ‘breadcrumbs’ with the butter and dry ingredients, then add the egg yolks. If it seems bit dry (it did to me) add a splash or two of water.

Divide into two portions, roughly 60:40, and freeze it for at least a few hours, preferably overnight. I left it for a morning.

Prepare your baking tray, and grate the larger portion into it, pushing it down to make it even, and bake for about 15 minutes at 190C. Leave to cool while you do step 2.

Step Two

You’ll need:

  5 egg whites you saved from earlier

170g sugar, adjusted if using sweetened custard powder

1 tbsp vanilla essence

80g custard powder

125ml sunflower oil

Berries of your choice, small or chopped up

Icing sugar to decorate, optional

Whisk the egg whites, then slowly add in the sugar and vanilla essence. Add in the custards powder while mixing, and then whisk in the oil. Pour evenly over the baked cake base and dot the berries on top – if using raspberries, my instructions were to poke them in point down. Over the top grate the other frozen cake-mix.

Bake for 30-40 minutes at 190C. Allow to cool and sprinkle with icing sugar.

Cheese Biscuits

I like a simple recipe. In fact, the simpler the better.

So I like this recipe. It’s three basic ingredients, with optional herbs and pepper: flour, grated cheese, butter. Rub the butter into the cheese and flour until it’s a good pastry-texture dough. Chill for about an hour before rolling out and baking at 180C for 10-15 minutes.

Ratios: 150g flour, to 120g butter, and 130g cheese – some variety of Italian hard cheese is best, but I’ve used cheddar with success before.

Cheese Biscuits

Try not to eat them all at once…

 

Eurovision and Stitching

They pulled out all the stops this year, for Eurovision. I don’t watch it for the music – I watch it for the stage-shows, and the presenters’ costume-changes. I think I counted four for Petra.

I wasn’t particularly rooting for anyone, although I liked Cyprus, and thought there were better entries than Ukraine. However.

It was a good evening, and creative inspiration clearly rubbed off on me as I managed to get quite a bit of stitching for the Dalahäst done. I have, though, mislaid one of my threads. Quite an important colour, too, so I’m trying to work around it by leaving all of that colour until the end. Hopefully my counting won’t go wrong…

Swedish Horse

I also discovered an inadvertent colour-change. Apparently what I thought was No. 335 is actually No. 35, although since I don’t have that thread anyway, it might just be that I forgot to note the change on my pattern. Oh well!

Mostly all I have left is large blocks of No. 335 and outlining in No. 46, which is my missing thread. There are a few more details to do, but the majority are done.

POTM: Unfinished Projects

The last couple of months haven’t been kind to my stitching, so I’ve decided my Project for May is simply to finish March and April’s projects – the Paris sampler, the Dalahäst, and the Typewriter (although since that one was supposed to be an in-between project, it’s at the bottom of my To-Do list).

The starting points –

Paris:                                                                          Dalahäst:

Springtime in Paris

DSCN1969

 

 

 

 

Typewriter:

 Typewriter2Hopefully this month at least one of these will be finished…