Pre-heat the oven to 180C/Fan 170C/gas mark 4 and line a 30x20cm cake tin or this will make 12 individual cakes.
Melt the butter on a low heat and set aside to cool slightly. In a large mixing bowl mix the dry ingredients – sugar, flour, baking powder, spices, walnuts & salt. Whisk the eggs into the melted butter and stir into the dry ingredients until just combined. Stir in the grated vegetables and spoon the mix into the prepared tins or cake cases. Bake the small cakes for 15 mins or 20-25 mins for larger cakes until springy to the touch. Drizzle with icing once cooled (optional).
Farmers Markets & Events we are due to attend in 2015
You can also find some of our cakes & bakes at The Old Barn, Wadenhoe, Nr Oundle, Northamptonshire, Ria’s RosyLee Tearooms in Wellingborough, Northamptonshire and at Tasty Bite Thrapston, Northamptonshire.
Thrapston Farmers Market Saturday 3rd October 9am to 1pm
Thrapston Farmers Market Saturday 7th November 9am to 1pm
Mawsley Food Festival near Kettering Saturday 14th 12pm – 4pm
Fotheringhay Christmas Fayre at the Village Hall Sunday 15th 12pm – 4pm
Bosworths Garden Centre at Burton Latimer Festive Food & Christmas Market Saturday 21st 10am – 5pm
The clementine & cranberry cakes I made for the Christmas markets were a big hit, so I wanted to do something similar with oranges. For the clementine cakes, I boiled the clementines for about an hour then blitzed them in a food processor with some sugar. This week we had some oranges in our fruit & veg box, so I boiled up a couple of them and then blitzed them in a food processor with a little bit of sugar – it really does give a lovely concentrated orange flavour with the orange bitterness too. Obviously the more sugar you add, the sweeter they will become. What goes with oranges? Any number of ingredients you can add to the oranges or just on their own in a cake! I was thinking along the lines of a jaffa cake type flavour so it had to be some good quality dark chocolate. I made a basic sponge mix and added some chocolate pieces. I made them into individual cakes, so I spooned in the mixture leaving enough room to pipe some dots of the orange pulp into the mix too. Baked in the usual way and the aroma that was filling the kitchen was delicious! To finish off I drizzled some melted dark chocolate over the cooled cakes.
Chocolate & orange is a really good match and put them into a cake can only be a really good tasty excuse for a treat. I think we will be seeing these at the Local Producers Market at Stanwick Lakes on Sunday 25th January to see how well they go down!
Now we’re in January and a lot of us are trying to lose that Christmas and New Year excess, I wanted to try and make something that’s a little more healthy than the usual vegetable & fresh fruit cakes I had been making before Christmas. Something that is healthy, but you think you’re being a bit naughty too! Flapjacks are one of my favourites things to make as well as eat and the flavourings you can add to the basic mix is endless, they always go down well at the markets with people of all ages. They taste so good because of the flavours you add, but also becuase of the butter, sugar and golden sytrup that goes into them as well. So although the oats are good for you for that slow release of energy, it’s not always the best thing to have if you’re trying to lose a few pounds.
I needed something to go with oats at the same time staying away from adding butter, sugar and syrup. Dried fruit without the flavourings and additives, gives you the natural sweetness and also the same with runny honey. Pumpkin, sunflower and sesame seeds all go well for a crunch and are naturally good for you. Nuts also go well in a flapjack – again without the extra salt, additives or flavourings, just the natural nut. Cashew nuts, hazelnuts, brazil nuts, almonds & peanuts. Now for something extra to help bind it all together, nut butters are readily available and there is a lot of choice too. The organic ones with nothing added – peanut, almond, hazelnut.
So, I chose a few ingredients I had in the cupboards and started putting them together. I blitzed some dates and dried apricots with some runny honey and peanut butter to get a sticky pulp. I added oats to a bowl along with sesame, pumpkin & sunflower seeds and some chopped up cashew nuts, sultanas & raisins. A little extra moisture came from a grated eating apple and thats all the ingredients – nothing else added. All mixed together by hand, pressed into a baking tin and left for a couple of hours in the fridge you have got a filling, healthy & energy boosting snack. Good for the morning or afternoon munchies or for lunch boxes. As with the other flapjacks, you can add and takeaway different ingredients of your choice or what you have available. These are delicious, and they are not just for January!
It was a very busy time on the run up to Christmas, but now after all the festivities and a very enjoyable break, it’s back to it. January will be a quiet one for my markets, until Stanwick Lakes on Sunday 25th January, which will give me time to think about some new produce and recipes I can start testing in readiness.
Look out for more recipes, cakes, bakes and anything else I decide to create and bake!
Well another year is nearly over and it’s been a year of change for me and moving forward with DonnaLulu Cooks over the last 3 months. Next year the plan is to build up the DonnaLulu Cooks business with more Farmers Markets, Food Festivals & events along with the on line orders and any other orders for cakes & bakes that come our way!
Happy Christmas to all and lets hope for a happy, healthy and successful 2015!
We have a fruit & veg box delivered to us every week from Riverford and the challenge is to test out some new recipes with the produce. In today’s delivery I have used some of the clementines to make these clementine & fresh cranberry cakes. I boiled the celemtines for 1 hour and then pulped them down to a smooth paste in the processor – skin as well (although I did check for pips). The fresh cranberrys are simmered in some sugar and water with a cinnamon stick, for about 10 mins and left to cool. The cake mix is less flour with ground almonds in it’s place. The cakes are lovely and light and you get the tartness of the clememtines with the sweetnes of the cranberries in a moist cake with the ground almonds adding a bit of texture.
I have baked some chocolate biscotti biscuits with cranberries and hazelnuts. They are twice baked to ensure they dry out to give then the crunchy crispiness. They will make a great gift for anyone in a presentation bag. These and plenty of other delicious goodies will be on sale at the Thrapston Farmers Market and also at the Woodford Christmas Fayre on Saturday 6th December. Thrapston Market from 9am to 1pm and then Woodford 2pm until 5pm.
The flapjacks at the markets we have been selling at always tend to sell well – sweet and savoury ones. I want to make some with different flavours and tried these out today. Salted caramel and chocolate & coconut. I did cheat on the caramel part and had a tin of caramel in the cupboard, and it worked really well. It’s just geting the balance of the salt to the sweet right. I do like chocolate and coconut too – like the dark chocolate Bounty bars. Even if I do say so myself, these flapjacks are delicious and it’s a couple of combinations that go together well. A lovely treat with the morning or afternoon cuppa when that sugar craving takes hold! The will go nicely in the presentation packs that I am doing for Christmas, drizzed with a bit more dark chocolate – it is Christmas after all!
We had a very good day at the Mawsley Food Festival yesterday with a good turn out despite the weather – good job it was inside! The mincemeat frangipanes and cranberry crumble pies were a sellout as was the chocolate, chilli & lime loaf cake.The savoury flapjacks went down well and it really does help having some tasters for customers to try before they buy! Some like them some don’t – some see flapjacks as a sweet thing, full of butter, sugar and syrup! Some buy them to have with a bowl of soup for a change, or as they are gluten free, instead of a bread roll.
It’s good to get onto different markets, fairs and other events to get your name out there and promote the business. There is some really good food producers out there who are passionate about what they do using quality ingredients and wanting others to enjoy their products too.