Nectarine, Berry & Coriander Crumble Cake

Tags

berries, blackberries, blackcurrants, cake, coriander, coriander seeds, crumble cake, easy recipe, english, fresh fruit, fruit, homebaking, loaf cake, raspberries, recipe, redcurrants, strawberries, summer berries, summer fruits, tasty, treat

Ingredients – Serves 10

250g wholemeal flour
2 tsp ground coriander
½ tsp baking powder
150g butter
150g caster sugar
2 eggs, beaten
1 nectarine
200g fresh or frozen berries

Crumble Topping:

80g flour
40g butter
40g caster sugar
1 tsp whole coriander seeds

Use a 2lb loaf tin. Serves 8.

Method

1. Heat the oven to 150C/fan 130C/gas 4. Sift the flour, ground coriander and baking powder together and stir in the sugar. Beat in the eggs.

2. Cut up the nectarine into small pieces and mix with the berries (defrost beforehand if using frozen).

3. Fold in the fruit mixture. Spoon the mixture into the tin.

4. For the crumble topping, mix together the flour, sugar, butter and crushed coriander seeds. Spread evenly over the cake mixture.

5. Bake for 1 hour 20 minutes or until a skewer comes out clean. Cool on wire rack.

Dulce de Leche Biscuits (Alfajores)

Tags

alfajore, alfajores, all spice, argentina, biscuits, caramel, colombia, condensed milk, cookies, dulce de leche, dulce de leche biscuits, fragrant, fudge, fun, homebaking, light, microwave, milk candy, peru, recipe, sandwich biscuits, south america, south american cuisine, sugar milk, toffee, treat

Ingredients

150g flour, sifted
125g butter, softened
50g caster sugar
1 egg, beaten
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1 tsp baking powder
397g (1 tin) condensed milk

Makes 16 biscuits.

Method

1. Preheat the oven to 190°C/fan 170°C/gas 5. Line 2 baking trays with non-stick baking parchment.

2. Put butter and sugars into a mixing bowl and beat until evenly blended. Slowly add beaten egg to butter and sugar mix beating well between each addition.

4. Mix in the flour, baking powder and spices.

5. Divide dough in half, then cut each half into 16 equal pieces (32 pieces in total)

6. Roll into a ball and flatten each piece onto the baking parchment, place in oven for 15 minutes.

7. Leave cookies to cool on the baking tray for a few minutes, then carefully lift onto a cooling rack with a palette knife.

8. To make the dulce de leche (translation: milk candy), empty contents of tin into a large glass bowl. Cover with cling film and make a couple of large slits in the top. Place in microwave for approximately 12 minutes (you must stir condensed milk every 2 minutes with a whisk), until it turns a light brown colour. Leave to cool.

9. When ready it should be pliable. Divide into 16 equal pieces then spread over half a biscuit then sandwich together with another half.