Following on from last week's 10 Ways to Prolong the Summer post, What Kate Baked, promoted by a week of cool weather and upon spying a rather toasty yet chic and much coveted winter coat is embracing all things Autumnal.....
1. Figs! Plums! Blackberries! Apples! Damsons! Rich fruity pickings all round thank-you-very-much
2. The annual return of the glitz-fest that is.....Strictly Come Dancing! Say cheerio to Saturday nights out and a big hellllooooo to Saturday nights bedded down on the sofa moving very little other than to shield your eyes every now and again from an exceptionally overpowering glittery outfit
3. Comforting crumbles, warming pies and cheering cakes
4. Hibernating, just like a squirrel, becomes perfectly acceptable
5. Autumnal rambles and the obligatory stomp through the technicolour Autumnal leaves, hoping that, if you live in the country, you haven't just disturbed a resting hedgehog and, if you live in the city, you haven't just kicked some dog p**p ten metres into the air
6. The final of The Great British Bake Off- will there be any more trips to A&E? Is this the hardest series there has been? Will Paul be nice ever again?!
7. Bonfire Night! Fireworks! Ohhh-ing and Ahhhh-ing! Toffee Apples! Sparklers! Hands warming on Mulled Wine and Hot Chocolate!
8. One whole extra hour of sleep and hot water bottles
9. Did I mention Strictly?
10. Seasonal scrumptious bakes just like this one, that fill the house the enticing aromas:
Blackberry and Lemon Autumnal Cake
225g softened unsalted butter
225g self-raising flour, sifted
100g plain flour
200g caster sugar
4 eggs, beaten
Zest of 1 lemon
A little milk if needed
For the filling and decoration:
3 tbsps blackberry or blackcurrent jam
100g soft unsalted butter
200g icing sugar, sieved
Zest of 1 lemon
1. Preheat the oven to 180C/170C fan/Gas Mark 5. Butter and line an 8 inch sandwich tin
2. Cream together the sugar and butter for at least five minutes until light and fluffy
3. Slowly add the eggs, beating until well combined.
4. Fold in the sifted flours and zest. Add a little milk if needed to achieve a dropping consistency
5. Pop the mixture in the prepared tin and bake for 1 hr - 1 hr 10 minutes until golden brown in colour and springy to touch
6. Allow to cool in the tin for ten minutes before turning out onto a wire rack to cool completely. Once cooled slice in half horizontally
7. To make the filling: warm the jam over a gentle heat in a pan, stirring gently throughout until nicely warmed then remove from the heat. Beat together the icing sugar, zest and butter. Spread the cooled jam on the top of the bottom half of the sponge and use the lemon buttercream to sandwich the two sponge cakes together.
8. Decorate the top of the cake with a dozen blackberries dipped in a little buttercream to help them stay put on the top of the cake
- As this cake is more of a madeira cake, it will last well, uniced for up to three days
- Don't the blackberries just look GINORMOUS? I'd love to say I skipped merrily on a beautiful Autumnal day amongst the hedgerows to pick them. But in reality I just skipped down to a nearby well known food outlet that rhymes with Baitpose....