As you may have seen it is very important to us to look after the planet we live on, here at Gifts Two Give. Which is why we source sustainable products and reuse packaging or recycle if it’s not reusable, to keep waste to a minimum. We only have one planet and I don’t think we will be living on any others for a while. Moving house is bad enough, moving planet would surely be worse! Just imagine if you forgot the kettle! I would have to go back. As my family say, I run on tea or as it is known at home a milky brew.
At home I make a food menu for each day (which has been mocked for many years) to ensure we do not waste food and also to be more organized. However hard we try there does always seem to be the odd thing which gets past its best. It is at this point when vegetables become vegetable soup and fruit is added to a cake or smoothie. No one will know the soup was made from the leftover contents of the veg tray and I strongly feel you can never have too much cake. It also a good reason to make more tea.
So I thought I would pass on my Apple Cake recipe for anyone who feel like doing a bit of baking, especially as it is bake off season. It is called Apple cake but also works well with any of the following tired looking fruits; apples/pears/nectarines. I normally make cakes when I have the oven on to cook dinner, as it reduces the amount of electric used and makes the cake even cheaper.
Apple Cake Ingredients 225g apples cored and cut into cubes, peeled if you prefer (cooking or eating apples are fine). 225g sultanas (or whatever dried fruit you need to use up) 150ml milk 175g soft brown sugar 350g self-raising flour 2 tsp mixed spice or cinnamon 175g English butter 1 egg Demerara sugar to sprinkle (you can use granulated if you do not have demerara)
- Preheat oven to 170C (325F) and grease and line a 20cm square cake tin. If you do not have this exact size, just us the closest you have.
- Add all of the ingredients except the fruit to a bowl and mix until everything is combined. Add the fruit and mix well.
- Add the mixture to the tin and sprinkle with sugar. Bake in the oven for 1.5 hours until golden brown and baked through. You may need to adjust the time depending on your oven and the tray size used. Leave to cool in the tray.
We always like it with ice cream when it is still warm or with a cup of tea when cold.
So that is it for this week, I am off to make dinner, Butternut squash and pasta with mozzarella followed by apple cake made with three tired apples and served with a dollop of ice cream. Yum :)