I’ve noticed recently, that my blog, and my photos in particular are very… um, Autumn-ish. Let me explain that a little better. I’m a lover of all things cosy ( see my last post for more on that), the colours of Autumn, the smells, the sounds, rushing home out of the cold. The food. All of it. Actually I’m a lover of all seasons for one reason or another, but Autumn is my favourite. And ever since I was given my new camera I’ve noticed my inspiration seems to be Autumn. Some of my favourite Photos, could be taken in the middle of October. Now, I’ve realised this, I’m also not wanting to peak to early… you know like when you’re so excited for Christmas you end up putting your decorations up at the beginning of November… then by the time christmas comes around, you’re sick of the sight of it all. Well that, but with Autumn. So, I’m going to make a conscious effort to appreciate and live within each Season. Realistically I live in the north of England, its pretty much winter all year round, but. We have been blessed with a little nice weather recently, and I want my blog to flow smoothly from Season to season.
With that in mind, I had to think extra hard about this weeks bake, technically its still Summer, but its september, so we’re all geared up for Autumn. I wanted to find something that would reflect this little limbo of seasons. Which brings me to what i’m making today. Honest cake, with a Blackberry drizzle and a side of vanilla cream.
So, here’s what you need:
– 170g Honey
-140g softened butter
-85g light brown sugar
– 200g Self raising sugar
For Blackberry Drizzle:
-Pot of Blackberries
-1 teaspoon of granulated sugar
-1 teaspoon of water
– squeeze of lemon juice
For Vanilla cream:
-Pot of double cream
And, here’s what you’ll need to do:
First, combine your butter and brown sugar in a bowl, before adding in your honey.
After giving another good mix, add your eggs.
Finally, add your Self raising flour. before mixing up one final time. If like me you’re using an electric whisk, you can leave your mixer to do its thing for a couple of minutes, whilst you butter up your cake tin.
Once your cake batter is all lovely and fluffy, our into your tin and pop in the oven at 160dg, middle shelf for around 20 minutes, or until golden on the top and firm throughout.
Once your cake has fully baked, put it to the side and just leave it to cool, it’ll take a good 20-30 minutes before you should try tipping it out of your tin.
Whilst waiting for your cake to cool, you can get on with making up your Blackberry drizzle & vanilla cream. Both of these accompanies are SO easy.
To make up your Blackberry drizzle, simply pop your blackberries, water, sugar and lemon juice in a pan and simmer. I want mine to be nearly whole blackberries with juice, but if you’d rather mush down your blackberries and sieve to a syrup thats fine too.
And for your vanilla cream, simply pour your double cream & vanilla into a bowl, and whisk until its thickened.
That’s really all you have to do for these.
By now, your cake should have cooled enough to tip out. Decorate however you fancy (i’ve kept mine naked, apart from a few fresh lavender springs from the garden. It has the perfect ‘end of Summer’ vibe) pot up your cream & drizzle. Slice, serve and Enjoy.
The perfect recipe to round off Summer with.
The little woman pretends.