Mmmmm our very own lovely Beth sets our mouths watering with this delicious little number, a show stopping cake for sure!

Before there was The Free Range Chef, it was Beth’s Bakes aka The Cake Lady. Started in Cornwall in 2008 I baked my way through a heck of a lot of curious cake designs; a Hansel & Gretel House bejewelled with Jelly Tots, a wedding cake covered in hand painted animal print and the most ridiculous of all, a (relatively) accurate 2ftx2ft replica of Newquay Harbour complete with seals, boats and a mermaid on a rock.

As time has passed, I’ve found a more natural cooking style although still love baking for the simple, tasty joy it brings. These days my sweet treats focus more on experimenting with good quality, seasonal ingredients and less sugar paste.

I’ve been eating a lot of cake recently. I blame the café lifestyle developed since having a baby.  Luckily now Esme is older and I’m running around after her, I can still justify the cake munching. The lovely thing about this recipe is that once you’re happy with the bake you can have a fiddle to add what you fancy; swap apples for courgette, hazelnuts for almonds or goji berries for pineapple. Go crazy!

Ingredients

175g slightly salted butter, softened

175g Sugar

3 large Eggs (New Macdonalds Farm all the way)

175g SR Flour

25g goji berries

2 eating apples, grated

1 level tsp. ground cinnamon

50g hazelnuts, finely chopped

Method

There’s the ‘creaming’ or the ‘all in one’ method which quite often result in the same sponge. However if I’ve got the time I prefer to cream as it’s more satisfying and allows more control over your ingredients.

Preheat the oven to GM 3/170c/325f and make sure your shelf is in the middle. Grease and line a 900g loaf tin.

Whisk the butter for a few minutes to get light and fluffy.  Add the sugar and whisk for another few minutes. Then add the eggs one at a time until well combined. Fold in the flour and once all mixed in, add the berries, nuts, apple and cinnamon until evenly distributed.

Spoon evenly into the tin and bake for approx.. 45 minutes until risen, golden and smelling lush. Pop a skewer or small knife in the thickest part to check it’s cooked through- it should come out clean. Leave to cool in the tin for 30 minutes then out on to a wire wrack.

Top with a simple buttercream and some pretty sprinkly bits or serve warm with a dollop of crème fraiche

 

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