Our last Casual Coffee Morning took place at Viki's house. Thanks Viki for the delicious cakes and, of course, for sending us home with a piece of pumpkin from your garden! 😍
She shares with us her recipes:
4 cups plain flour
½ cup vegetable oil
½ cup sugar
2 teaspoon baking powder
1 cup cold water
4 medium apples
3 Tablespoons water
2 Tablespoons butter
1 teaspoon cinnamon
1/3 cup sugar
1 Tablespoon flour
2 Tablespoons water
Take plain flour, add vegetable oil, sugar, baking powder, water.
Mix into a dough and put into the fridge to rest for at least half an hour.
Prepare the apple filling-Peel and core apples, and cut into smallish chunks. Place in a pan with all the other ingredients, and cook on a low heat for 4-6 minutes until the apples have started to soften. Add a tablespoon of flour to thicken the ‘sauce’. Leave to cool.
Roll out pastry quite thin, cut into a round and put into oiled pie dish.
Add the filling. Cut out another round of pasrty and place on top, folding the bottom layer of pasrty over the top to seal.
Beat one egg, and glaze the top of the pie.
Bake for 35 minutes at 200c or until the apple pie is golden brown.
German plum cake
1.5 lbs Italian Prune Plums, pitted and quartered
FOR THE CAKE BATTER:
1 cup all-purpose flour
1 teaspoon baking powder
3/4 cup granulated sugar
1 tsp vanilla extract
1/2 tsp lemon zest, freshly grated
1/2 cup unsalted butter, room temperature
2 large eggs
FOR THE STREUSEL:
6 tablespoons vegan butter
1 cup oats
3/4 cup all-purpose flour
1/2 cup sugar
1/2 teaspoon cinnamon
Preheat your oven to 350°F (177°C). Spray with cooking spray or lightly butter a 9-inch springform pan. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment combine flour and baking powder. Add sugar, vanilla extract, lemon zest, butter, and eggs to the bowl and beat on low speed until combined then increase speed to medium-high and beat until smooth and creamy, about 2 minutes.
Spread the batter evenly into the cake pan. Gently press the plums into the dough (see pictures or video).
Make the streusel: In the bowl of a stand mixer fitted with the paddle attachment combine flour, sugar, and cinnamon. Add soft butter and beat until everything is combined and your crumbs have a coarse and clumpy texture about 30 seconds to 1 minute.
Using your hands spread the streusel evenly on top of the plums.
Bake for 50 minutes until the top is lightly golden. Let the cake sit in the pan for about 10 minutes, then run a knife around the edge of the pan and remove the outer ring of the springform. Let cool to room temperature before serving.
Cypriot plum cake
1.5 kilo plums quartered and pips removed
1 cup sugar
1 cup oil
410 ml water
3 cups self raising flour
3 teaspoons baking powder
2 tsp lemon juice and 1 tsp lemon zest
Grease a flour a 25 cm springform cake tin.and preheat the over to 150c.
Put all dry ingredients in the bowl, and add the wet ingredients. Mix until the mixture is uniform.
Transfer half the mixture into the tin, add the plums in a nice circular pattern. Add the other half of the mixture.Bake for 50-60 minutes until an inserted knife comes out clean.