cake + cocktails

Headed over to South Kensington last weekend to attend the Blogger Bake Sale kindly hosted by the beautiful Rosie from The Londoner

 It was a fun afternoon of meeting, eating + learning new things

my lovely friend Rowena's yummy Coconut Rum Balls

The sun streamed through the windows at Bumpkin while we supped English Garden cocktails...

 

...and feasted upon the delectable selection of cakes before us

Can’t wait to do it again.

Thank you Rosie <3

As promised here’s the recipe for the cake I took along...
(it's secretly gluten + dairy free! Shhhh, don't tell anyone). 

So pleased that it went down well!

Orchard Cake

3 Apples, eating variety, medium sized

125g Caster Sugar

160g Butter [or 150g Rapeseed Oil if you want dairy free]

4 Eggs, separated

170g ground almonds

1 tsp Baking Powder

1 ½ tsp  Ground Cinnamon

2 tsp Vanilla Extract

1/8 tsp Salt

70g Buckwheat Flour

Icing sugar

Method:

1.     Preheat the oven to 180 degrees

2.     Oil the bottom of a large loaf tin and line with baking parchment.

3.     Peel and core the apples. Chop into pieces. In a large bowl cream the butter and half the sugar [if using oil instead of the butter then just combine]

4.     Beat the yolks in one at a time

5.     Stir in almonds, baking powder, cinnamon and vanilla extract

6.     In another bowl whip the egg whites and salt until it forms soft peaks. Gradually add the remaining sugar beating until it appears slightly glossy

7.     Fold a third of the egg whites into the almond mixture to loosen

8.     Then add the remaining egg whites

9.     Sift in the Buckwheat flour a third at a time folding gently

10.  Add in the apples, again folding gently

11.  Pour the mixture into your prepared loaf tin sift over a little icing sugar and bake in the oven for 50 minutes or until a skewer comes out cleanly

Tastes great as it is or serve with a scoop of vanilla ice cream.

ENJOY x