Pink Plum Torte

Pink Plums

Feeling slightly jaded this morning following a very enjoyable night-out on the tiles. Being a responsible person I only had tonic water and mineral water. This is what happens when you mix your drinks!

What started out as Plum Tarte Tatin has morphed into Pink Plum Torte. 

This recipe originally called for purple plums which I did not have and on checking the store cupboard I was out of light brown sugar, so have used demerara. 

You can find the original recipe here.





Ingredients

125g (4½oz) plain flour 
1 tsp baking powder 
large pinch of salt 
115g (4oz) butter 
200g (7oz) soft light-brown sugar (I only had demerara)
2 large eggs, lightly beaten 
1 tsp vanilla extract 
about 9 plums (depending on size), halved and stoned 
1 tbsp granulated sugar 
2 tsp lemon juice
1 tsp cinnamon

Method

Preheat the oven to 160°C Fan/180°C/350°F/gas mark 4. Sift the flour with the baking powder and salt. Cream the butter and light-brown sugar until fluffy. Add the eggs and vanilla followed by the flour and mix well.

Spoon into an ungreased 23cm (9in) spring-form tin, and place the plums, skin-side up, on top. Sprinkle the lemon juice followed by the cinnamon and then the granulated sugar on top and bake for 45 to 50 minutes.

The cake is done when it starts to come away from the sides of the tin and a skewer inserted into the middle comes out clean. 

Leave it to cool for 20-40 minutes on a rack then release from the tin. It's a very moist cake – slightly pudding-like – and rather fragile, so be careful. Transfer to a serving plate. Serve slightly warm or at room temperature with crème fraîche or whipped cream.

This is truly a delicious, plumptious torte!

Cinnamon by William Curley

Before the onset of a serious dose of cabin fever and the imminent arrival of the next weather front, we made a hasty exit into the murk.  Seriously, there is only so much Christmas TV a person can take!   With more than fifty shades of grey clouds rolling in over the horizon we decided Thorndon Country Park was just a bit too far and headed for Galleywood Common instead.  What an insightful decision that was to be.  

I have visited Galleywood Common several times in the past and walked through and around it on several occasions.  I have always been struck by the white fencing that can be seen from the road at various points. It never dawned on me that Galleywood Common was once a racecourse. Doh! How did I miss that?  

Apparently, the vibrant and colourful sport of horse racing had been taking place in Galleywood for 176 years from 1759 to 1935.  Allegedly, it was one of the oldest racecourses in the country probably dating back to King Charles ll (1660-1680).  

Galleywood Racecourse

It must have been an extremely exciting place to visit with all types of gambling and prize fighting taking place including, cock-fighting, rat-hunts and dog-fights to name just a few.  There were also special booths set up around the racecourse where visitors could part-take of food, beer, some fighting before finishing off with a spot of dancing...not Strictly I'm sure.  

Thousands of people came to see the steeplechase meetings which must have had a huge economic impact on the local community.  

In 1803 the English were particularly concerned about being invaded by Napoleon so, a huge star shaped Fort with artillery batteries was set atop massive earthworks to keep the French at bay should they decide to pay us a visit.  Galleywood Church is the only church in the country to be built in the middle of a racecourse. Unfortunately, the money ran out and the racecourse closed and was sold to Chelmsford Borough Council in 1942.  Interestingly, racing could be set to return to Essex at Great Leighs racecourse in April 2013.......I wonder if they'll have any cock-fighting?  

All that walking and fact finding has given me an appetite for some chocolate. Not that I really need any after all those mince pies and slices of Stollen! 

32% Milk Chocolate

This particular bar of chocolate is produced and presented in the same style as William Curley's House Bars.  The outer packaging and thick gold paper is excellent providing a quality feel to the product.  This bar itself is described as, 'milk chocolate hinted with cinnamon, the delicate spicing adding to the caramel notes'. 

50g Milk Chocolate with a
hint of Cinnamon. £4.50

 The finish of the chocolate surface looks scuffed and scratched and I'm not sure whether this is due to the packaging or whether it was due to my poor photography skills?  The not overly sweet milk chocolate melts quickly with a smooth buttery mouth feel and caramel taste.  Unfortunately, after several chunks more I'm still trying to find the cinnamon.....not even a hint. 

Disappointingly, an indifferent bar of chocolate which didn't set the taste buds a bubbling. A hint of cinnamon is not enough....I need a nudge, nudge, wink, wink's worth of cinnamon! Overall 5/10. To buy click here.

Herman - The German Friendship Cake

Friendship cake has been around for years.  In fact, I can remember a next door neighbour bringing my mother a batch to our back door almost 40 years ago, perhaps she should have kindly declined and shut the door. 
But that's not very neighbourly is it?

Apparently, 'Herman the German' has gone viral and "Friendship-Kuchen", as I'm now calling it is moving swiftly from one house to another with only one thing on its mind, global cake domination.  I actually believe that Herman is Frau Merkel, the German Chancellor and in a last ditch attempt to rescue the Euro she has gone on a charm offensive handing out pots of Friendship-Kuchen to senior dignitaries of the Euro countries.  I'm sure Carla Bruni-Sarkozy is handy in the kitchen. 

Herman with Apple and Cinnamon

So, motivated and uplifted by the recent Celebrity Bake Off I thought I'd give it a go. How difficult can it be? If you've not had the pleasure of making this cake you should be aware that it has a very strange appearance.  I could not bring myself to describe it as my husband suggested!  It is a milky, sloppy, blob which has about as much going for it as road kill. 

Each Friendship-Kuchen comes with a set of instructions and a recipe that has a time span of several days, in fact it takes 10 days.  I have a problem making a recipe that takes 10 minutes!  For some unknown reason it has also been christened Herman.  How did that happen?  The cake originated from the United States many years ago allegedly where they call it Amish Friendship Bread.  Interestingly many people have claimed responsibility for this sour-dough cake.  Unbelievably, a girl scout, obviously trying to achieve a 'baking' badge to beat all badges was responsible for the blob that now crosses our doorsteps.  Like a vampire you have to invite it in and that's when the fun really starts.  

The life of my little Herman was nearly cut short by my health and safety conscious husband  who thought it was time to throw this strange, bubbling gunk, that probably originated from an offspring's bedroom, into the recycling bin where it rightly belonged!  Fortunately, he had second thoughts and left Herman to multiply and prosper as a happy yeast should do.

How to birth your own Herman Friendship-Kuchen

Firstly, get hold of your Herman. Assuming you have friends this step should be easy.

Hello my name is Herman. Yes, he's talking to you!

I am a sour-dough cake I live on your worktop for 10 days without a lid on. I cannot go in the fridge or I will die. If I stop bubbling then I am dead.

DAY

1. You get Herman put him in a large mixing bowl and cover loosely with a tea towel.
2. Stir him well
3. Stir him again
4. Feed Herman he's hungry. Add 1 cup each of plain flour, sugar and milk. Stir well
5. Stir well
6. Stir well
7. Stir well
8. Stir well
9. Assuming you've not lost the will to live. Herman is hungry again, add as day 4. Stir well. Divide into 4 equal portions and give 3 to friends including a copy of the instructions. Keep the 4th one.
10. Herman is very hungry. Stir well and add the following.

Herman with banana, pecan and mixed spice

Ingredients - (American Measures)

1 cup sugar
Half teaspoon salt
2 cups plain flour
2/3 (two thirds) cup of cooking oil
2 eggs
2 teaspoon vanilla essence
2 cooking apples cut into chunks
1 cup of raisins
2 heaped teaspoon cinnamon
2 heaped teaspoon baking powder

Mix everything together and put into a large greased baking tin. Sprinkle with a quarter of a cup of brown sugar and a quarter cup of melted butter. Bake for 45 minutes at 170-180c. When cold cut into finger pieces. Cake freezes well and is delicious warm with cream or ice-cream.

I did omit the topping of sugar and butter and it was delicious without!  The only problem now is that I can't stop eating it! 

Being protective of my family of Hermans I only gave away two and baked two varying the ingredients by replacing apples and cinnamon with banana, pecan and mixed spice....Yummy!