Toasted Berry and Fig Charlotte


I still had some figs, locally foraged blackberries, blackcurrants and red currants left, so inspired by a recipe my friend sent me I thought I’d whip up a healthy, warm summer dessert.

This comes in at only 152 cals per portion (I made 6 portions) so it’s a great healthy pud! You could use any fruits you like – just make up the same total quantity.

You will need:

400g Figs

150g Blackberries

159g Blackcurrants

100g Red currants

6 thin slices of day old white bread

100g dairy free spread (or butter)

1 tbsp sugar (plus extra for sprinkling)

1/2 tsp cinnamon

Preheat the oven to 190 C.

Prepare the fruit – remove the stems from the currants, wash the blackberries and cut the figs into quarters (or if large cut even smaller). Pop the blackcurrants in a pan with a tbsp water and gently heat for a couple of minutes until the juices start to run. Add in the figs and continue to heat for another couple of mins until the figs are starting to soften.

Add in the blackberries and red currants and stir gently. Heat for a couple of mins until soft. I didn’t need to add sugar to my fruit but taste and if you feel it needs sweetening add a little sugar.

Spoon the fruit mixture into a medium dish or several small ones. I made three small ones and one slightly larger one!

Cut the bread into small triangles. Melt the spread in a small bowl, add the sugar and cinnamon and stir well. Dunk the triangles in the melted spread and arrange on top of the fruit in an overlapping pattern. Then sprinkle with a little more sugar and cinnamon.

Pop in the oven and bake for 15-20 mins or until golden and crispy. Best served warm!

Enjoy! 🙂

Xx

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Fig, blackberry and almond cake


I was lucky enough to receive some home grown figs from my lovely friend Claire, and I had some more foraged blackberries so I thought I’d put them together in this yummy fig, blackberry and almond cake!

It’s quick and easy to make and really tasty! It is dairy free but does contain eggs, however you can easily use soaked chia seeds as an egg replacer if you want!

You will need:

125g unrefined Raw sugar or Coconut palm sugar

200g Ground almonds

2 Eggs (or you can use 1tbps chia seeds soaked in 3 tbsp water to replace each egg)

100 ml Almond oil (you can use mild Olive oil if you prefer

1/4 tsp Vanilla extract

1/8 tsp Almond extract (if you have it)

Figs and blackberries (or any late summer fruits of your choice – plums, raspberries, apple etc)

Ground cinnamon (for dusting)

Pre-heat the oven to 180 C and line and grease a 20cm cake tin – if you have a springform tin then use that as it makes it easier to get it out without it breaking. If not a loose bottom tin is the best option.

Add the oil and sugar to a bowl and use a hand mixer to beat together (you can do it by hand with a fork if not). Beat in the eggs one at a time. Then add in the extracts and mix well. Fold in the ground almonds with a metal spoon. Once mixed pour in to the tin.

Prepare your fruit. Half (or quarter if they’re big) the figs and wash the blackberries. Place the fruit in to the batter. Push them down a little bit so they’re well bedded in there. Sprinkle the top with ground cinnamon.

Pop in the oven for 25 – 30 minutes. It is worth starting to check it at about 20 minutes. Once a skewer comes out clean then it’s done. Let it cool for 10 minutes in the tin and then carefully remove it and allow it to cool on a wire rack. Slice and enjoy!

Frangipane Mince Pie tarts


I know Christmas is over, but I never tire of mince meat! I did actually create these before the big day but didn’t get a chance to post the recipe until now. This was created on request from a special friend for her discerning hubby, and they seemed to go down well … in his words “this is the best thing you’ve ever baked”…! 🙂

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So if you have some leftover mince meat then give this a go! These include a layer of marzipan which is optional but I think adds a fab extra almondy loveliness! Make your own (recipe here) or buy a block of plain marzipan – but do buy the good stuff (Neideregger is a great brand).

The frangipane does contain egg but I’ve also posted an egg-free version below too! 🙂

If you fancy making up a batch of mince meat specially then the recipe is here

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For the pastry you will need:

4 oz Buckwheat flour

2 oz ground Almonds

5 tbsp Agave nectar

Up to 6 tbsp Water

For the frangipane you will need (this will be enough for 4 small tarts – 5 – 6cm diameter):

65g unrefined Raw sugar or Coconut palm sugar

100g Ground almonds

1 Egg

50 ml Almond oil (you can use mild Olive oil if you prefer)

1/8 tsp Vanilla extract

1/8 tsp Almond extract (if you have it)

Ground cinnamon (for dusting)

Flaked almonds (for decoration)

125g Marzipan (optional)

Make the pastry first. Put the buckwheat flour and ground almonds in a processor and add the agave. Pulse and gradually add the water until it forms a dough. You may find you need more or less water. If it is too wet add a little more flour. Once it is forming a firm dough remove, wrap in cling-film and place the mixture in the fridge for 20 minutes or so.

Preheat the oven to 175 C.

Remove the pastry from the fridge and roll out as thin as you can. Line mini tart cases (or one large flan/tart tin) with the pastry (you will probably have spare pastry left over). Brush with a little almond oil and then place in the oven to blind bake. They only need a few minutes – just until they start to brown very slightly at the edges.

Meanwhile make the frangipane. Pop the sugar and almond oil in a bowl and mix well together. Add the egg and extracts and mix again. Gently fold in the ground almonds until well mixed.

Once the pastry cases are starting to brown a little remove from the oven. Allow to cool for a few minutes and then spread a thin layer of mince meat (enough to cover the base). Thinly slice the marzipan and layer over the top.

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Then cover with a generous layer of the frangipane.Sprinkle flaked almonds over the top and a dusting of cinnamon. Then place in the oven for 15 – 20 mins or until the frangipane is cooked and a lovely golden brown.

Delicious served with custard or soya yoghurt at any time of year! 🙂

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Egg free frangipane recipe:

6 tbsp Coconut Oil (don’t melt it)
2/3 cup Coconut Palm Sugar / Unrefined Raw Sugar
1 and 1/4 cup Ground Almonds
2 tbsp Cornflour
pinch salt
1/4 tsp Ground Cinnamon
2/3 cup Almond Milk
2 tsp Vanilla Extract
1/2 tsp Almond Extract

Put the coconut oil, sugar, ground almonds, cornflour, cinnamon and salt in a food processor and pulse until well combined and all crumbly. Slowly add the almond milk, vanilla extract and almond extract whilst still pulsing the food processor until it forms a thick batter. This frangipane takes a bit more baking than the one above so keep an eye on the tarts and just remove when done.

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