South Leigh Seasonal Recipes
Apple Butter Cake with Cinnamon Crumble Topping (Serves 8 - 10)
A delicious cake to share at teatime after a long walk or, serve warm with clotted cream for a rich and delectable dessert.
3 eating apples, peeled, cored and thinly sliced
2 tsps ground cinnamon
50g soft dark brown sugar
250g self-raising flour
200g caster sugar
4 eggs, beaten
To serve: clotted cream
Preheat the oven to 180ºC / Gas 4. Grease and line a 23cm round cake tin. Mix the apples with 1 teaspoon of the cinnamon and set aside.
Place the dark brown sugar in a mixing bowl together with 50g each of the butter and flour.
Add the remaining cinnamon and rub with the fingertips to make a rough lumpy crumble.
Next, put the caster sugar and eggs into a large bowl and using an electric mixer, whisk for about 10 minutes, or until the mixture is pale, thick and the whisk leaves a trail on the surface of the mixture. Don’t rush this stage as it is important to whisk until the mixture is thick.
Melt the remaining butter and when slightly cooled, drizzle into the whisked egg mixture, folding it in carefully to keep the mixture light and airy. Sieve the remaining flour into the mixture and fold it in gently. Pour the mixture into the prepared cake tin and scatter the apple slices over the top, followed by the crumble mixture.
Bake for 50-55 minutes or until the cake is firm in the centre and golden brown.
Roasted Carrot and Beetroot Salad with Gremolata (Serves 4)
Use a mixture of golden and red beets, if you have them, for a salad with all the colours of autumn. These roasted vegetables served hot with the aromatic gremolata make a great dish in their own right, try serving with the Sunday roast. Serves 4
600g carrots and beetroots, peeled
oil for roasting
100g feta cheese, crumbled
2 tblsps pine nuts, toasted
a large bowl of mixed salad leaves
For the gremolata:
1 clove garlic, peeled
1 bunch parsley, about 75g
grated zest of one lemon
For the dressing:
1 tsp honey
½ tsp sea salt
1 tblsp white wine vinegar or lemon juice
2 tblsps olive oil
Preheat the oven to 200ºC / Gas 6.
Cut the carrots and beetroots into chunky chip-sized wedges. Place them at separate ends of a roasting tin. Drizzle with a little oil and roast for 30-40 minutes or until the vegetables are nicely cooked and lovely and dark golden-brown on the edges.
Prepare the gremolata. Finely chop all the ingredients together and set aside. For the dressing, whisk together the ingredients, seasoning with black pepper to taste.
Drizzle half the dressing over the cooked vegetables and sprinkle with half the gremolata. Allow everything to cool. Toss the salad leaves in the remaining dressing and arrange on a serving platter. Scatter over the roasted vegetables, followed by the cheese, pine nuts and remaining gremolata.