Well our hazy summer days have definitely come to an end and it has been anything but summery up here in North Shropshire for the last few weeks! It seems Shropshire has definitely got the memo about Autumn arriving.
I do love the lighter nights and the warmth of summer and all the extra time it feels like you have in any given day, but my favourite season is here and I can’t feel sorry about that, not even one little bit!
Not quite ready to throw in my proverbial flip-flops just yet however…. instead, I’ve been playing around with some ingredients to make a cake that, I feel, tastes just like summer should, in ode to the one we have just closed out.
The best thing about it (apart from how it tastes) is the fact that it is pretty much one bowl, one spatula and 30 minutes to make! No fuss at all! It has everything you would expect of a summer cake. It is bright with sunshiny colours, fruity, floral, fresh flavours, light and sweet. But I would say that ;p
The ingredients I have used are ingredients that evoke memories of summer holidays with my husband.
Coconut – reminds me of the smell of sun tan lotion and warm sand.
Oranges – countless glasses of juice with breakfast with the sea in clear view.
Honey – the sticky sweet cakes and sweets you often get in hotels.
And orange blossom, because, well it wouldn’t be a cake of mine without some form of floral note added for good measure.
If you have friends over or just feel like a little lift, please give my Summer Persian Loaf Cake a try and let me know how you get on. You won’t be sorry you did.
So goodbye flip flops and salad and hellooooo jumpers, wellies and big hearty tagines!!
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225gm self-raising flour
50gm desiccated coconut
100gm caster sugar
2 medium eggs
250ml natural yoghurt
150ml olive oil
zest of 1 Orange
1tsp ground cardamom
1tsp baking powder
100gm caster sugar or 1/2 cup of honey
Juice of 1 Orange
2 teaspoons of good quality orange blossom syrup
1/2 cup icing sugar
Drop of water
Pre-heat oven to 140′ c (fan oven) & line the baking tin with parchment paper.
Combine the dry ingredients into a mixing bowl and stir.
Mix the eggs, yoghurt, oil, and zest together and then add to the dry ingredients.
Mix well until combined and place in the tin. Bake for around 25/30 minutes until golden brown and a skewer inserted comes out clean. Leave to cool in the tin for 15 minutes.
Whilst the cake is cooling poke tiny holes all over the top and make the syrup. To make the syrup just add all the ingredients to a pan and bring to a boil then reduce the heat until the mixture has thickened and reduced down. This takes about 10 minutes.
When the syrup is ready, use a spoon and pour over the cake. Leave to settle for a few hours.
To make the drizzle add the icing sugar and a few drops of water to a bowl and whisk with a fork until smooth and thick. Dollop on the cake and spread over the surface and decorate with sliced pistachios.
This is lovely on its own with a coffee or cup of strong Persian Chai. Nooshe Jaan!