We were out of cake so I had to make a few American style pancakes to keep us going until this week’s recipe for the baking challenge was announced. It was an apple and almond dessert cake from the book Mary Berry’s 100 Cakes and Bakes (similar recipe HERE) as a tribute to Bramley apple week 5-12 Feb 2012.
I didn’t have any Bramleys so instead I used Gala. I was also completely out of flaked almonds but I found I few nuts in shells leftover from Christmas two years ago and persuaded Himself to break out the nutcrackers. I was left with almonds in a brown wrinkly skin, not a good look, so turned to the internet for advice. I discovered that I should cover them in boiling water and leave for a few minutes. The skins came off easy as anything with a little rubbing.
With the cake baking in the oven, it was time for my own personal twist. I set off outside to milk the goats, armed with the apple cores as a little treat, and returned with a pail full of lovely creamy milk which I poured straight through my cream separator and hey presto, gorgeous goat cream.
By the time I’d finished preparing our lunch, everything was ready. We had a lovely chunk of warm apple and almond cake with a fresher than fresh dollop of silky goat cream. Perfect.