Bake with autumn's bounty

Bake with autumn's bounty


Posted 26th Sep 2015

Now that we're on the cusp of autumn, we need warmth and comfort from all angles – and that most certainly includes food. Summer Berries and Autumn Fruits by Annie Rigg (£14, Kyle Books) is just the thing for a spot of lazy Sunday baking, and Annie has shared two of her favourite recipes below. 



Pistachio Lime Cake

 

Pistachio, Coconut and Lime Cake

'This is one of my all-time favourite cakes – and that’s saying something for a chocolate cake fiend! Serve it on the day of baking or make it the day ahead; either way, it’s pretty darn good. There’s just enough coconut for you to know it’s there, but not so much that it overpowers the tangy lime and nutty pistachio. Drizzled with just enough syrup to moisten the cake without drowning it and making it heavy, and accompanied by gently softened, lime-infused berries and a spoonful of cool fromage frais or creme fraiche, it’s just as good served as a pudding as it is with afternoon tea.

If you happen to find a bottle of pistachio oil in your local deli, then grab it and use it in this recipe. It has a wonderful nutty flavour and aroma that hits you the moment you unscrew the cap – it’s pricey but can also be used to make a delicious pesto salad dressing (see page 147). I try also to use nibbed pistachios, which have had their purple skins removed. They are available from Middle Eastern supermarkets and specialist online food suppliers.'

 

 

Cherry and Almond Crumble Cake

 

Cherry and Almond Crumble Cake

'This cake has a number of elements that at first glance might look a little intimidating, but bear with me. It received a thumbs-up from my harshest critic and chief taste tester who felt that all the various layers were necessary – and Mum knows best. On the bottom is a buttery shortbread base, topped with a layer of cherry jam, followed by a rich almond cake studded with fresh juicy cherries that are almost hidden under a crisp crumble topping. If you want to make life one little step easier, you could leave out the crumble layer and simply scatter the top of the cake with flaked nibbed almonds. It’s equally good served slightly warm as a pudding, with vanilla ice cream or cream.'

 


Summer Berries and Autumn Fruits

Recipes taken from Summer Berries and Autumn Fruits by Annie Rigg (Kyle Books, £14)






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