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Upside Down Peach& Saffron Cake: Rachel Allen


By Rachel Allen Celebrity Chef
More from
Rachel Allen’s Cake Diaries


A unique cake, full of exciting flavour that is sure to impress company
Ingredients
50 g (2oz) butter
175 g (6oz) caster sugar
4 fresh peaches, quartered and stones removed, or 1 x 410g tin of sliced peaches
200 g (7oz) plain flour
1 tsp baking powder
1/2 tsp bicarbonate of soda
1/4 tsp salt
2 eggs
200 ml (7fl oz) buttermilk
75 ml (3fl oz) sunflower oil
large pinch of saffron
greek yoghurt or softly whipped cream, to serve
26 cm (101/2 in) diameter ovenproof frying pan
Method
Preheat the oven to 180°C (350°F/Gas 4). Place the butter in the frying pan and melt over a medium heat, then sprinkle over 50g (2oz) of the sugar and cook for 3 minutes or until light golden, stirring regularly.
Remove from the heat and add the peaches in a single layer, cut side down. Sift the flour, baking powder, bicarbonate of soda and salt into a large bowl, add the remaining caster sugar and mix together.
In a separate bowl, whisk together the eggs, buttermilk, sunflower oil and saffron. Make a well in the centre of the dry ingredients, then pour in the buttermilk mixture and whisk together to form a very soft batter.
Pour the batter evenly over the peaches, taking care not to disturb them in the pan, then place in the oven and bake for 30–35 minutes or until slightly springy in the middle and a skewer inserted into the centre of the cake comes out clean.
Allow to cool for just 5 minutes before turning out by placing an inverted serving plate over the top of the pan and turning the pan and plate over together in one quick movement.
Serve warm or at room temperature with Greek yoghurt or softly whipped cream.
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Glenisk organic strawberry with a banana

Screenshot_2020-01-07 #glenisk hashtag on Instagram • Photos and Videos

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#snacks #healthysnacks #yogurt #strawberryyogurt #strawberry #glenisk #organic #banana #fruit #dinner #leftovers #chips #noappetite #fooddiary #dailyfooddiary #food #healthy #healthyeating #vegetarian #veggie #weightloss #fatloss

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Mary Burns’s Butterific Irish Scones

kgold mary burns scones apr 16

Ingredients:

  • 1 3/4 cups (about 8 ounces) all-purpose flour
  • 1/4 cup sugar, plus additional for sprinkling over tops
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 4 tablespoons (2 ounces) cold Kerrygold™ Pure Irish Butter,
  • cut into pieces
  • 1/3 cup raisins
  • 1/2 cup whole milk
  • 1 large egg, plus additional beaten egg for brushing over tops

Directions:

  1. Preheat oven to 425° F
  2. Sift together flour, 1/4 cup sugar, baking powder and salt into large bowl
  3. Using fingertips or pastry blender, rub or cut butter into flour mixture to form coarse crumbs
  4. Add raisins
  5. Whisk together milk and 1 egg
  6. Make a well in the flour mixture; pour in milk mixture. Using fork, stir just until soft, moist dough is formed
  7. Turn dough out onto lightly floured surface; gently knead 1 or 2 times to incorporate loose pieces
  8. of dough. (Do not over-knead)
  9. Pat dough to 1 1/2-inch thickness.
  10. Using well-floured 2 1/2-inch biscuit cutter or bottom of a glass, cut out
  11. about 6 rounds.
  12. Place rounds on lightly-buttered baking sheet. Brush
  13. tops with additional beaten egg; sprinkle with additional sugar.
  14. Bake until golden brown and delicious, about 14 to 17 minutes, rotating pan
  15. halfway through baking for more even browning
  16. Serve warm with Kerrygold™ Irish Butter and jam

Makes about 6 servings (depending on hunger level and capacity for
sharing)
Note: These scones are more muffin-like in texture; dough will be moist
and wet, which ensures a tender texture.

http://kerrygoldusa.com/recipes/kerrygold-irish-scones