Nutrition key to sound health
Centra Mohill Co Leitrim
Mohill Agricultural Show, Co. Leitrim
Continue reading “Mohill Show, cattle, sheep, horses, donkeys, pets, food ššš”
Boyle Co Roscommon
Presbyterian Church, Croaghan , Co. Cavan
Mohill, Co.Leitrim, Ireland
This cake can be served warm as a dessert or cold as a teatime treat. Itās delicious with custard, but it would also be good with crĆØme fraĆ®che, clotted cream, vanilla ice cream or whipped cream ā the list is endless! If you donāt fancy the apple, try using rhubarb or blackberries, depending on the time of year.
For the streusel:
4 tbsp plain flour
1oz (2 tbsp) Kerrygold butter, diced, extra to grease
2 tbsp light brown sugar
3 tbsp toasted skinned hazelnuts, finely chopped
For the cake:
5oz (10 tbsp) Kerrygold butter, at room temperature
5oz (2/3 cup) caster sugar
3 eggs, beaten
8oz (11/3 cups) self-raising flour
1 tsp baking powder
Ā¼ tsp ground cinnamon
1 dessert apple, peeled, cored and diced (about 175g (6oz) (1 cup))
4oz (Ā¾ cup) toasted skinned hazelnuts, finely chopped
4 tbsp milk
warm custard, to serve
Preheat the oven to 350Ā°F. Butter a 23cm (9in) loose-bottomed cake tin and then line with a circle of buttered parchment paper. To make the streusel, place the flour in a small bowl and rub in the butter, then stir in the brown sugar and hazelnuts.
To make the cake, beat the butter and caster sugar together with a hand held electric mixer in a bowl until light and fluffy. Beat in the eggs, a little at a time, adding one tablespoon of the flour when you have added about half of the beaten eggs. This will stop it from curdling. Sift over the rest of the flour and the baking powder and cinnamon, then mix lightly. Add the apple, hazelnuts and milk and fold in until thoroughly combined.
Spoon the cake mixture into the prepared cake tin and spread level. Scatter the streusel in an even layer on top of the cake mixture and bake for 50 minutes to 1 hour until the sides of the cake have shrunk slightly away from the tin and the streusel topping is golden brown. To test if the cake is done, insert a fine metal skewer into the middle. If it comes out clean, the cake is ready. Remove the cake from the oven and leave to cool in the tin for 15 minutes set on a wire rack.
To serve, cut the apple and hazelnut streusel cake into slices and arrange on plates with the warm custard.
Apple & Hazelnut Streusel Cake
To celebrate, we have some gorgeous recipes from our National Porridge Week ambassador, Eunice Power.
First up is Euniceās Hot Porridge with Cranberry, Apple & Orange Compote šš
Bring a little early festive colour to the breakfast table with a steaming bowl of creamy Flahavanās porridge topped with cranberry, apple and orange compote. Sweet, tart and gently citrusy, itās a lovely way to brighten the cooler mornings ahead.
Serves 2
Porridge Ingredients:
ā¢ 100g Flahavanās Rolled Oats
ā¢ 300ml Flahavanās Vitamin Rich Oat Drink
ā¢ 150ml water
ā¢ 1 crisp apple, coarsely grated
ā¢ 40g dried cranberries
ā¢ Zest of Ā½ orange
ā¢ 2ā3 tbsp fresh orange juice
ā¢ 1ā2 tsp honey, to taste
ā¢ 1 tsp (5g) butter
ā¢ Pinch of salt
ā¢ Ā½ tsp cinnamon
ā¢ Ā½ tsp ground ginger
ā¢ Pinch of nutmeg
ā¢ 2 tbsp chopped walnuts or pecans
Compote:
ā¢ 250g apple, peeled, cored and chopped
ā¢ 100g frozen cranberries
ā¢ Juice of 1 orange (roughly 60ā80ml)
ā¢ 20ā25g sugar (about 1Ā½ā2 tbsp)
ā¢ 2ā3 tbsp water
ā¢ Optional: a small pinch of cinnamon
Method
1. To make the compote, add the apple, cranberries, orange juice, 20g sugar and 2 tbsp of water to a small saucepan.
2. Bring gently to a simmer, cover & cook over a low-medium heat for 12ā15 minutes, stirring occasionally, until the apple is completely soft & the cranberries have burst.
3. Taste and adjust the sweetness with additional sugar if needed.
4. Remove from the heat, allow to cool for a few minutes, then blitz until smooth using a stick blender. If itās thicker than youād like, blitz in an extra tablespoon or two of water or orange juice.
5. Once cooled, refrigerate until needed.
6. To make the porridge, add the rolled oats, oat drink, water, grated apple, dried cranberries, cinnamon, ginger, nutmeg & salt to a saucepan.
7. Cook for 5ā7 minutes, stirring frequently, until thick and creamy.
8. Add the orange zest and juice & cook for another 30ā60 seconds.
9. Remove from the heat & stir through the butter and honey until melted.
10. Swirl compote through the hot porridge, sprinkle with chopped walnuts or pecans.
Enjoy!
