Buttermilk, Olive Oil and Chocolate Chips Tea Cake

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Ah, the joys of lazy Sunday mornings! Sleeping in, waking up rested and in a pure state of relax, indulging in a long, blissful shower, perhaps even a facial mask and a hair treatment. All followed by a generous slice of moist cake to joyfully dunk into a creamy cappuccino. Naturally, as the mother of two young boys, I can only dream of sleeping in and frolicking under the shower for more than 2 minutes. I can forget about hair and facial treatments, but one thing I am yet to surrender: the cake to dunk in my Sunday morning coffee. This batter is mixed in under 3 minutes, just perfect for the busy family life, and produces a soft, moist cake that can become the conduit for bolder flavor such as lemon and almonds, mandarin and ginger, or my children favorite, orange and chocolate chips. Happy Sunday!

Buona Domenica!

INGREDIENTS (serves 8)

280 gr (2-1/2 cups) of self-raising flour, sifted

150 gr (3/4 cup) of caster sugar

finely grated rind of one orange

150 gr (3/4 cup) of dark chocolate chips

pinch of salt

200 ml (3/4 cups) of buttermilk

80 ml (1/3 cup) of olive oil

1 egg, beaten with a fork

1 teaspoon of vanilla paste or extract or the seeds from 1/2 vanilla pod

HOW TO

1. Preheat your over to 180 C (395 F).

2. Line a cake tin with baking paper.

3. Put flour, sugar, salt , 2/3 of the chocolate chips and the orange zest in a large mixing bowl.

4. Pour the buttermilk and the oil into a jug. Add the egg and vanilla and mix with a whisk for a few seconds.

5. Pour the wet ingredients into the large mixing bowl, mix with a wooden spoon just so the batter come together, but don’ try to make it smooth. If the batter feel a little dry, add a couple of extra tablespoons of buttermilk. If too wet, add 1-2 tablespoons of flour. As all flours vary slightly, it is always a good idea to adapt quantities according to the ingredients you are working with.

Lumpy, sticky batter=soft moist cake!

6. Pour the cake mix into the prepared tin, scatter the remaining chocolate chips on top and bake for 35-40 minutes or until the top is slightly golden and, if pierced with a wooden skewer, it comes out clean.

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Cool at room temperature, cut into large slices and enjoy with a tall glass of cold milk

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Italian Apple and Cinammon cake

My two months in Italy already seem so far away in the past. It has only been two weeks since I’ve been back, but, as it always is, all the things you put on hold and stop worrying about when you are on holiday, come back to haunt you and to kick you in the rear as soon as you return. If, on top of that, you add meetings for a new job within hours of arriving in Sydney after an excruciatingly long flight, a family reunion in Adelaide two days later (mind you, this was great fun and we could count on an endless supply of babysitters…), two -boring- visits to the Mac Genius Bar hoping to get my laptop fixed, and two children under five both sick with colds and sore throats, then you get a the pretty picture.
This morning I decided to wake up early and start the day the right way around.  Everybody  is still asleep as I type this, and I’ve already fed my baby and put him back to sleep, had a hot bath in a quiet and calm environment, with no rubber ducks or squirting toys of any sort floating around me, and, most importantly, the cake is already in the oven and I can smell the lemon and the cinnamon impregnating the house with their sweet and intoxicating aromas.

Today is going to be a great day!

INGREDIENTS:

3 eggs, separated

200 gr (1 cup) of brown sugar

130 gr (1/2 cup) of Greek yogurt

75 ml (1/3 cup)of grape seed oil (or light olive oil, non extra-virgin)

1 teaspoon of vanilla paste (or extract)

220 gr (2 cups) of sifted self-raising flour

50 gr (1/3 cup)of Almond meal

3 table spoons of sultanas soaked for 30 minutes (or 1 minute in the microwave) in Marsala wine (or Rum)

1 table-spoon of cinnamon powder

1 grated apple

zest of 1 lemon

2 apples cut in quarters, 2 table-spoons of butter, 1 table-spoon of castor sugar

How To

1. In a frying pan, caramelize the apple quarters with sugar, lemon zest and butter for 10 minutes.

2. Whisk the sugar with the yolks until pale and creamy. Pour in the yogurt, oil, the grated apple and vanilla and mix well then add your flours, cinnamon and the pre-soaked sultanas with two table spoons of the soaking liquid.

3. Whisk 3 egg whites until soft peaks form and gently fold them into the cake batter.

4. Pour cake mix into a cake tin lined with baking paper and top with the caramelized apples and almond flakes.

5. Bake at 170 Celsius (350 Farenheit) for around 35/40 minutes

As tough as it is, allow to cool before you cut yourself a large slice…


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