The cake owes its moist, spongy texture to the same thing that gives the sauce its luscious consistency: Kerrygold Irish Butter made with grass-fed cow’s milk. The soft, creamy butter does double duty in this dessert, and the result is a dish that’s twice as hard to forget.
- 3/4 cup Kerrygold Pure Irish Butter
- 1 cup sugar
- 2 eggs plus 1 egg yolk
- 1/3 cup each: apricot preserves and sour cream
- 1 teaspoon vanilla extract
- 1 3/4 cups flour, divided
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 (7 oz) tube pure almond paste, crumbled
- 1/2 cup sliced almonds
- Apricot Brandy Sauce:
- 1/4 cup Kerrygold Pure Irish Butter
- 1 cup brown sugar
- 1/3 cup heavy cream
- 1/4 cup peach brandy
- 1/4 cup apricot preserves
Preheat oven to 350° F. Lightly butter a 9-inch round cake pan; set aside. With a mixer, cream together the Kerrygold Pure Irish Butter and sugar until light and fluffy – about 3 to 4 minutes. Add the eggs one at a time, including yolk, beating well after each addition. Add the preserves, sour cream and extract and beat for 1 minute more. Stir together the flour, baking powder and salt; lightly fold into the batter with almond paste. Spread evenly in prepared pan and sprinkle with almonds. Bake for 35 to 40 minutes or until the center of the cake is firm when the pan is lightly tapped. To prepare sauce, in a medium saucepan melt the Kerrygold Pure Irish Butter. Stir in brown sugar and cook for 2 minutes. Stir in remaining ingredients and simmer over low heat for a few minutes more. Drizzle over cake slices.
You may be surprised to learn that Cranberry Pie is another way to enjoy this seasonal fruit other than traditional sauce or relish we find on many holiday tables. If you enjoy a fresh sour cherry pie in the summer, you will love this pie made with cranberries. I use them fresh in season, and also freeze them so I can use them year round. Add a handful of chopped walnut meats to these bright red orbs of delightful tartness, and a bit of orange liqueur to the filling or in a small glass to pair with the pie when it is served.
- 1 qt (4 cups) cranberries, chopped (add some whole berries, too)
- 1-1/4 cups sugar
- 3 teaspoons cornstarch (there’s a lot of pectin in cranberries so very little thickener is needed)
- A small pinch of nutmeg
- A small pinch of salt
- 1 oz orange (liqueur optional)
- 1/2-1 cup chopped walnut meats (optional)
- 1 Tablespoon Kerrygold Irish Salted Butter
- 1 egg white
- 1 Art of the Pie double crust recipe or your crust recipe of choice.
- Put cranberries, sugar, cornstarch, nutmeg, salt, and optional walnuts and orange liqueur in a large bowl. Mix well with a spoon and set aside.
- Roll out bottom crust and place in pie plate and spoon cranberry filling into it. Dot top of filling with 1 tablespoon of Kerrygold Irish Butter broken into small pieces.
- Roll out remaining dough disk and carefully lay top crust over filling. Trim excess dough, crimp edges of pie and cut some vents in top crust.
- Separate egg white into a small bowl and fork beat with 1 tablespoon water. Brush crust with egg mixture and sprinkle with 1-2 teaspoons of sugar.
- Bake on the middle rack of the oven until crust is just golden, about 40 minutes at 375 degrees F. Depending on your oven, it may take a little more time!
Note: Use a food processor to chop the cranberries quickly. I chop 3 cups of the cranberries and add 1 cup whole for a filling with varied texture.
225g / 8oz Odlums Cream Plain Flour
1 Teaspoon Odlums Bread Soda (sieved)
125g / 4oz Caster Sugar
2 Large Bananas (Mashed)
2 Tablespoons Kelkin Smooth Peanut Butter
150ml / ¼ pint Almond Milk
1 Teaspoon Kelkin Cider Vinegar
2 Tablespoons Sunflower Oil
2 Teaspoons Goodall’s Vanilla Extract
6 teaspoons Nutella
- Preheat oven to 180°C/280°F/ Gas 4. Line a 12 hole muffin tin with paper cases.
- Put the flour, sugar and bread soda into a bowl and mix well.
- In a separate bowl beat the mashed bananas, peanut butter, milk, vinegar, oil and vanilla.
- Add the dry ingredients to the beaten ‘wet’ mixture and gently stir to combine.
- Fill the muffin cases with a tablespoon of mixture for each muffin. Top each one with a half a teaspoon of Nutella and swirl it with a cocktail stick or knife.
- Bake for about 15 minutes until risen and golden brown.
- Remove from the oven and leave in tin for 5 minutes, then transfer to wire tray to cool completely before storing.
- 1 lb. potatoes
- 1 bunch of spring onions
- 1 ¼ Tbsp. Kerrygold Salted Butter
- 14 oz. cream spinach
- 25 ¼ Fl. oz. vegetable stock
- 1 ¾ Fl. oz. whipping cream
- Fresh herbs (tarragon, parsley, dill, cress, chervil)
- 3 ½ oz. Kerrygold Reserve Cheddar
Peel, clean and roughly chop the potatoes into cubes. Clean and slice the spring onions. Chop the herbs finely. Melt the butter in a large saucepan and briefly sweat the potatoes and spring onions. Add herbs and continue to sweat everything briefly. Add cream spinach and vegetable stock. Simmer for 20 minutes, then purée the soup. Add cream and season with salt, pepper and nutmeg.
Grate the Reserve Cheddar, Pour the spinach soup into pre-heated bowls and sprinkle with the Reserve Cheddar.