Quick, simple, easy cakes
When it comes to cooking I tend to be an improviser depending on whatever happens to be at hand. In Austria they make a cake called Zwetschkenkuche which uses fresh plums so naturally I substituted a persimmon instead! - also known as sharon fruit or kaki - I can't believe that it is now over 30 years since I first saw them growing in China.
Make any light sponge mixture you favour but sufficient to make a sandwich cake, the mixture is going to be divided into two for separate cakes.
On top of the first half thinly slice and layer a persimmon - then add a small dab of jam. If using plums or apples a sprinke of brown sugar would be in order.
For the second half of the mixture add a generous spoonful of pure cocoa powder, sultanas and glacé cherries then top the mixture with flaked almonds. The permutations that can be used here are endless, two quick and easy cakes - coffee with cake anyone?
Elsewhere I am very happy as our garden is once again giving us a host of Spring colours♡
Hello Rosemary, This looks simple and delicious. I am also the improvisational type of baker, and prefer forgiving recipes that can lead to interesting variations. For those of us who don't already have a favorite sponge cake, why don't you tell us yours, then we can use that or at least see the amounts and proportions that will work well for this fruit-laden cake.
ReplyDelete--Jim
Hello Jim - I use a very simple 'all in one method' - 175g self raising flour, 175g caster sugar, 175g soft butter, 3 large eggs, and 1 teaspn baking powder - optional add teaspoon of vanilla essence. Put the dry goods in a bowl then slowly add the beaten eggs and sugar, beat for a minute until smooth and a drop consistency. Put in peheated oven 170℃ for half an hour.
DeleteYour garden has certainly declared Springtime, Rosemary. How gorgeous the daffodils look contrasted with the iris. I'm sure the total effect of your flower garden is quite beautiful. We rarely see persimmons here, but the cake does look good. I make something similar with nectarines, and love the effect of fruit cooked into the cake. The second one would definitely prove popular in this house too!
ReplyDeleteThe garden just seemed to take off in a rush Patricia - I have done the same recipe using banana slices as well as the plums and apples when in season. Quick and easy, peasy, that's what I like.
DeleteJust been scrolling back enjoying your lovely photos - and recipes.
ReplyDeleteThank you very much for visiting Jenny and for your kind comment.
DeleteYou know, I don't think I've ever eaten persimmons. The cake looks delicious!
ReplyDeleteI love them - difficult to describe the taste - a bit like a mango with overtones of dates and bananas.
DeleteOh what fun, Rosemary. two of my most favorite subjects...flowers and cakes. And all so beautifully photographed.
ReplyDeleteI bake similar cakes but my Pflaumenkucheb has to have Streusel on top.
Yes, you are correct of course Gina - the plums should be covered with a streusel topping to be really authentic.
DeleteI too have a favorite similar way of cake making - from a French recipe I use over and over with different fruit combos. I always feel if we are going to eat cake it should be healthy if possible, and adding fresh fruits, nuts etc. is better than lots of sugary icing. I may give your sponge recipe a try though, sounds easy - and those two look amazingly delish!!!
ReplyDeleteQuestion dear - is that a paper baking case in your pan? I didn't know they were available for large pans (just cupcakes) - a great idea and I need to find some over here.
Flowers are beautiful Rosemary - they certainly brighten up the garden and house. I wish I could grow hellebores, just never had luck with them in my garden.
Happy week - Mary
Dear Mary - I get the paper baking cases here from the pound shop - they are by Jane Asher, 15 for a pound can't be bad. You can also get them in the Lakeland Shop where they are 50 for £5.
DeleteCake, coffee and gorgeous flowers, sounds about perfect to me.
ReplyDelete♡
DeleteThat looks easy, definitely the type of recipe I like. I added a load of frozen gooseberries to a cake mixture a while ago and it was brilliant.
ReplyDeleteIt is surprising just what you can get away with that works - I have also added left over mincemeat from christmas to a sponge and that works too.
DeleteHi Rosemary,
ReplyDeleteYour cake looks and sounds delicious. I hope to see more pictures of your spring garden. :-)
I will see what I can do Catherine - earlier on my blog has lots of photos of the garden, but I tend not to show it so much now as I imagine that people will be fed up of seeing it.
DeleteI will never tire of seeing such a beautiful garden. :-)
DeleteNext time I will show a few corners especially for you♡
DeleteLovely cakes and lovely flowers - again staggered by the quality of your lovely photos!
ReplyDeleteMargaret P
Thank you Margaret your comment is very generous.
DeleteYour cakes look delicious, Rosemary. And what delight your garden is providing just now, lovely spring blossoms full of the colours we're all craving just now.
ReplyDeleteThe garden suddenly bloomed almost overnight - I am very happy, there are aspects of the winter that I like, but I crave to warmth and sun.
DeleteYour spring flowers do look as always wonderful. Usually I miss seeing them down here at home because we are away in our winter coming on spring when they are blooming.
ReplyDeleteFood looks delicious.
I wonder if you are heading off on one of your big adventures again this coming winter and spring Margaret?
DeleteI never saw a recipe with kaki's before , but the cake looks yummi ! And love the display of your colorful flowers , a real energy boost.
ReplyDeleteYes, neither have I - that's because I made it up! but it works really well, and looks attractive too.
DeleteCake with fruit unknown to me looks tasty and certainly it is. Spring flowers enjoy me very much. For me, yet many do not have. Regards.
ReplyDeleteI can confirm that it was good.
DeleteWell, I would enjoy a piece of your coffee cake here, as I am drinking my morning coffee....although I had rather be walking through your garden. beautiful.
ReplyDeleteLove it if you could walk through our garden with us.
DeletePerfect recipe for Turkey - we have plenty of persimmons and almonds
ReplyDeleteYes, of course, lucky you.
DeleteAs usual your blog is an oasis of colour and splendour. I bought an exotic fruit selection basket from a supermarket a few years ago as a Christmas gift to my taste buds containing less well known sweet tasting samples from around the world and one of them was a Sharon fruit. Very unusual texture and taste. Not having a mummy to look after me anymore doing mum things like baking cakes and making sure I've washed my neck before leaving the house, Greggs (or any other high street bakery) is my surrogate cake provider. Although I'm not a bad cook at main meals I'm far too lazy to go the extra mile and bake them myself. Always nice to see spring arrive again.
ReplyDeleteI can understand your reluctance to bake cakes - if it was not for my husband I would most likely be the same. Persimmons are so difficult to describe but I do like them, and surprised myself at how well it worked when cooked in the cake.
DeleteCakes looks so delicious .. jam. And the flowers are so lovely, make a taste of spring.
ReplyDeleteHugs
Hope your spring flowers will soon be with you - take care.
Delete“Kaki” that’s what we call persimmon in Japanese. In the countryside, branches of Kaki trees sagging with many fruits is a typical autumn scenery. Your cakes look so delicious. No wonder you are so happy, Rosemary, with cakes and spring colors in your corner of the world. I also enjoyed the former post about waterway of Cotswold, too.
ReplyDeleteYoko
Cake and flowers - what could be better? :)
ReplyDelete