Recently, some friends left Perth to live in Canada for a year, so we decided to host an all-Aussie farewell dinner party.We made a mango and avocado salsa (it was a hit, a girlfriend took the recipe plus the bonus avocado and mango home, to try out on a dinner guest the next night), but I can't remember what the main course was. We tossed up roo but right now I can't imagine roo and mango being friends. Maybe we did macademia encrusted leg of lamb? And I'm sure there was beetroot. Argh.
I still daydream about the cake, though!
Courtesy of Ross Dobson again, and slightly manipulated on the night...
Scone Cake with summer fruit
Ingredients:
375g SR Flour
500ml whipped cream
250ml lemonade
100g jam (flavor to match fruit on hand or in season)
2 peaches, stoned and sliced
1 punnet fresh raspberries or strawberries
approximately 20cm loose bottomed tart tin, lightly greased (it's hard to think of anything polite to say to a loose bottomed tart...tin...)
The recipe says "serves 8" but it disappeared between five adults before I could photograph it whole!
Method:
Preheat oven to 180C / 350F.
I sifted the flour into a large bowl, made a well in the centre. Pour half the cream and all the lemonade in, mix well.
Spoon mixture into prepared tin, gently press down, bake 30-35 minutes, remove and let cool.
Spread your jam of choice over the top.
Whip remaining cream till soft peaks form, spoon on top of the jam, arrange fruit over and serve.
Notes:
We just had a discussion about whether people really need five veg and two fruit, or whether fruit loses its nutrients while being stored, and how people used to eat things in season more often than we do now.
The success of this cake depends on the quality of your fruit. I think that having a cute French jam also helps somewhat.
Other than that, no tricky bits, it's just soooo easy! Buy Ross' recipe books, they are such a treat.
(Ginger and Pepper's Mummy, if you're reading this, you know you're very loved, it is such a lovely present!)
I thought we'd had a remarkable summer of strawberries in Perth, donchathink? I did strawberry jam and had strawberries to top the cake but ate them all, so I followed the rozzleberry+peach suggestion.
He also says go blackberry+blackberry. Can't wait!
Yup - it was roasted leg of lamb with a macadamia crust. The macadamias didn't stick so well, and I burnt it a bit but happily only on the detachable crust.
ReplyDeleteThis cake really did taste much better than it deserved to. Almost a shame when you think of all the cakes you spent hours fiddling with to get just right.