When we moved into our current home I was super excited about the garden, we had a beautiful grapevine round the back, a whole strawberry patch and best of all an apple tree. I couldn’t wait to make apple crumble, pies and sauce at the end of summer. But for some reason it only only produced two apples last year, yes, two whole apples! So I didn’t hold out much hope for this year but I was pleasantly surprised, the branches were full, yay!
I was looking for a something a little different from the usual pie and I got this upside down apple cake recipe from my friend Tanya, she had it scribbled down in a note book so I’m not sure where it’s originally from. This recipe is so delicious, it’s a bit more work than a regular apple crumble but it’s so worth it! The cake part is so light and fluffy with a little hint of spice, and the topping is just caramel goodness!
Ingredients – Topping
4-5 apples (peeled, cored and sliced)
juice and zest of 1 lemon
185g castor sugar
1 tsp vanilla extract
Ingredients – Cake
185g castor sugar
4 eggs, seperated
1 tsp vanilla extract
140g plain flour
2 tsp baking powder
1 tsp ground cinnamon
a pinch of salt
preheat your oven to 180°C. Line a deep 22cm cake tin with clingfilm. Start by melting the butter in a frying pan, mix the apples with the lemon zest and juice and tip into the butter, cook gently for a few minutes and then add the sugar and vanilla. Let that bubble away for a few more minutes and then start removing the apples with a slotted spoon, you can add them straight to the cake tin at this stage. Turn up the heat and let the sugar mix caramelize slightly until golden brown, it should be thick enough to coat the back of a spoon, pour it over the apples.
Now it’s time to make the cake mix, cream the butter and sugar together until fluffy, slowly add the egg yolks and then the vanilla. Mix up your dry ingredients and fold into the mixture. Beat the egg whites till they’re nice and stiff and fold that into the mix too. Pour the cake mix into the tin, be sure to cover all the apples. Bake for one hour, if the cake starts to brown to quickly, just cover lightly with foil.
Once the cake has cooled, turn it upside down onto your cake stand, ta-da! I served it with a dollop of creme fraiche for a bit of a sour kick since the caramelized top can be quite sweet but I think ice-cream or whipped cream would work well too. Enjoy!
Can anyone believe we are halfway through September, where did this year go! I’ve read about 3 articles this week talking about how we are heading into the coldest winter in 50 years – scary! So to prepare here’s what’s on my autumn wishlist.
one – With winter on it’s way, I plan on staying in and keeping cosy so I’ve been already planning menus for dinner parties! A new set of dinnerware would be lovely. This set is handmade and so beautiful!
two – a cosy hat to keep the ears warm, that pompom looks so soft and fluffy.
three – I am in need of a new mustard cardigan and lucky for me, with all the 70’s fashion being relived, mustard is in.
four & five – every dinner party needs some mood lighting, find these gorgeous candlestick holders in our shop now!
six – a gorgeous boho cushion for an autumnal bedroom look.
seven – I have been looking for the perfect parka this year, I think I found it.
eight – I have a thing for platform loafers, this burgundy pair from asos are the coolest, think I’ll be adding these to my growing collection.
nine – How cute is this petrol coloured suitcase, perfect for storing just about anything.
ten – a pretty vase, fill with flowers to brighten up the house on grey rainy days.
We’ve been back from the Greek Islands for a week now and I’m still dreaming of this view, talk about holiday blues. Here are a few links to distract you on this Friday afternoon.
- A few interesting places to put on next summers holiday list, I think Cuba will definitely be on mine.
- I love this guy, he would make shopping at ikea way more fun!
- We’ve all been here before.
- Love the new range of phone cases from DesignLoveFest, I would like one of each please.
- I feel like I could’ve worn this shirt ALL week!
- I love this eucalyptus garland, it will be perfect for Christmas…too soon?
- Lastly, since the sun has decided to grace us with it’s presence for one last weekend before winter, why not make these ice lollies to enjoy in the sunshine.
Have a great weekend!
I have never been a fan of gin and tonic but one thing I learnt from our sailing trip was that people who sail, love G&T’s, so I had to ‘get on board’ and by the end of the holiday they were my refreshment of choice! So, with summer coming to an end here in London (did it ever really start?) and me, trying to hold on to that holiday feeling a little longer I thought I would make ice lollies based on the classic cocktail. Ingredients
6 shots of gin
600 ml tonic
juice of ½ lime
6 cucumber slices
Add your cucumber slices to your ice-lolly molds. Mix all other ingredients together in a jug (taste the mix to make sure it’s strong enough/not too strong), pour into the molds, insert the lolly sticks and pop in the freezer for a few hours and there you have it, gin and tonic ice lollies, it could not be easier!
All that’s left to do is is hope for one last little bit of warm weather so you can enjoy these babies in the sunshine!