I’m calling it. Autumn is upon us.
(could this kid talk about autumn more if she tried? Nope.)
The leaves have officially turned. And this kid likes it.
It’s crisp in the mornings and the wind is whispering pumpkin, cinnamon and apple in my ear.
Scarf opportunities are starting to sneak in on me too… but that’s maybe cause i’m an aussie kid, and right now it’s what Winter would be like back in Melbourne, but for the sake of trying to really pull off the “I’m a born and bred Londer”, I’m all “pishhhh who needs a scarf it’s warm” but the moment I step outside imma like “ma neck is freeezzzing mate!!” and hating past me for being like “I’m too london to wear a scarf!”
ANYWAYS! Enough of scarfs Bec and your weird dressing issues…
With the coldness is it too early to chat about Christmas with you?
Answer: it’s never to early to talk about Christmas unless you’re having that monthly ‘OMG the year has gone so fast, chrismtas is only x amount of months away’ which I seem to be having more and more…
So, I was baking this Gingerbread Bundt Cakes the other day, cause, what else do you do for cozy weather baking, and it dawned on my as the smells wafted out of the oven…. it’s smells like Christmas in a cake right now and I can’t help but feel every so slightly inclined to put some fairy lights up and whip up some egg nog (even though i’ve never had it, I just thought it sounded chrismtasy… is this something I should be trying?).
I even heard on the radio the other day that some people have started their Christmas shopping…. I really don’t even know how to feel about this, excited, concerned, perplexed, dumbfounded… (anymore adjectives you can think of??)
Should I feel shocked or delighted?
Sorry, I shouldn’t’ be turning to you… you’re not the emotional cake I normally chat to about my problems….
Onto these cakes!
They are full of gingery goodness, moist and hit with the sweetness and acidity of the blackberries.
It’s really just what I’d kick back with a cup of tea with on a rainy afternoon… cause now I’m actually enjoying your classic tea and milk – I’m pretty much a whole new person really…
Another plus is, no mixer required, so if your like me and only have a hand mixer (which makes meringues an absolute handful… – mind the pun- … to make) this is a dream.
And maybe once you make them you’ll see what I mean by Christmassy aromas so I won’t sound to much like a mega christmas fanatic//elf that santa has sent home from the north pole for over eagerness, but really santa would never do that…
Recipe….. after the pic of course 😛
GINGERBREAD BUNDT CAKES WITH BLACKBERRY SAUCE
recipe adapted from Delicious Magazine UK
100g unsalted butter, plus extra to grease
150g dark muscovado sugar
100g black treacle
1 large free-range egg, beaten
100g plain flour
1/2 tsp bicarbonate of soda
1 tsp ground ginger
1 tsp ground cinnamon
110 ml natural yogurt
icing sugar to dust
340g blackberries, plus extra to decorate
1/4 cup sugar
Juice of 1 lime
2 tsp cornstarch
1. Heat the oven to 180°C. Generously grease and flour a 6 mini bundt tin. Heat the butter, sugar and treacle gently in a pan until the butter and sugar have melted. Beat in the egg with a balloon whisk.
2. Sift the flour, bicarb and spices into a large bowl. Pour in the sugar/butter mixture and stir with a balloon whisk, then stir in the yogurt until combined. Pour into the greased bundt tin.
3. Bake for 20-25 minutes or until a skewer inserted into the cake comes out clean. Leave to cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.
3. For the sauce (which can be made up to 3 days in advance): bring the berries and sugar to simmer in a medium saucepan over medium-high heat, stirring often. Simmer 1 minute. Break the blackberries apart with a fork or the back of a spoon. Stir 1/2 the lime juice and cornstarch in small bowl until cornstarch dissolves. Add to berries and stir until thickened, about 1 minute. Mix in remaining lime juice. Place in the fridge to come to room temp.
4. To decorate: Spoon over the blackberry sauce, and decorate with halved blackberries and icing sugar.