autumn baking continues...

Did I mention that together with kitchen renovation came big, new, shiny oven? Normally I don’t get overly excited about kitchen appliances (ok, I do sometimes) but after years and years with the tiny little thing I had before, it is such a nice change that I just can’t leave it alone for long.

And so… my autumn themed baking continues…

Plum muffins

 

2 large plums
¾ cup custard powder
¼ flour
1 tsp baking soda
4 tsp sugar
dash of cinnamon

1 egg
3 spoon of oil
¾ cup greek yogurt
splash of lemon aroma

Cut plums into small pieces – leave 6 slices aside
Mix dry ingredients and wet ingredients separately. Stir the together energetically until combined then fold in the plums. Divide batter between 6 medium muffin tins. Place slice of plum on top of every muffin, sprinkle with cinnamon and brown sugar. Bake in 180 for 20-30 minutes – until golden.

Apple coffee cake (adapted form this recipe)

4 Eggs
pinch of salt
3/4 cup sugar
1 cup flour
2 tspn on baking powder
juice from 1 lemon
4-5 big apples
cinnamon
brown sugar

Preheat the oven. Cut apples in thick slices – set aside. Separate egg whites and egg yolks. Beat egg whites until foamy and add salt. Continue beating till soft peaks, slowly add sugar and beat until stiff and shiny. Fold in lemon juice and egg yolks and then flour mixed with baking powder. Pour half of the batter into cake pan and place half of the apples on top – sprinkle with cinnamon and brown sugar, then repeat with remaining ingredients. Bake for 40 minutes in 180^oC

Raspberry cake a la tiramisu

Cake batter – prepare like in previous recipe but with ½ cup sugar. Bake, cool down and cut in half (horizontally).

Frosting:

2 big or 3 small eggs – separated
3 spoons of sugar
300 g mascarpone – refrigerated
60ml raspberry liqueur
handful of fresh/frozen raspberries (I didn’t have either so had to use raspberry preserve)
¾ cup of strong black tea

Cream egg yolks with sugar until pale and creamy. Fold in mascarpone until well combined. Smash raspberries with 1 spoon of liqueur and stir into the cream. Beat the egg whites until stiff and fold in delicately – refrigerate. Combine remaining liqueur with the tea.

Spoon tea mixture over both parts of the cake until well moisten. Cover the bottom half with half of the frosting, place the top half and cover it and the sides of the cake with remaining frosting. Refrigerate overnight or at least few hours.

I suggest serving with fresh raspberries – if you have any handy!