Orange and thyme cake

This is, entirely incidentally, a gluten free recipe.  We are fortunate in our household in that we do not suffer from food allergies and intolerances. The worst it ever gets round here is a fussy teenager's attitude and we can only hope that that is no more than a "developmental phase", aking to toddler tantrums.
However, we do know the problems that restrictive diets can pose and the poor choice that is so often offered to sufferers.  So whilst we enjoy this cake simply because it tastes great, I can also recommend it heartily if you are catering for someone with coeliac or gluten intolerance.

Not only does this demonstrate that gluten free can be delicious and part of a mainstream diet, it also highlights the versatility of our frying pans.......... they can be used for so much more than a fried egg or a steak!  It's a cake, cooked in a pan, but I'm not sure that makes it a pancake!
We eat this cake as a dessert and it's great to carry it to the table in the pan.

150g butter

150g sugar

70g ground rice

50g ground almonds

30g polenta

Grated rind of 2 oranges 

3 eggs

Juice of 2 oranges

2 sprigs fresh thyme

2 dessert spoons runny honey

Heat the oven to 170ºC
Lightly grease a 10" frying pan
Beat the butter and sugar until light and fluffy.
Add the eggs and the orange zest and beat thoroughly.
Fold in the polenta, ground rice and ground almonds and spoon into the pan  - if you are using one of our oak handled pans, remember to unscrew the wooden handle covers before you put this in the oven
Place in the oven and bake for approx 25 minutes - the standard skewer test will let you know when it's cooked.

While the cake is cooking, put the  juice, thyme and honey in a saucepan - a milk pan is ideal.

Heat gently until the honey is dissolved into the juice

Turn off the heat and leave to one side to allow the thyme flavour to infuse into the juice.
Add a splash of Curacao or Cointreau if desired.

Take the cake out of the oven and whilst it is still warm, strain the orange syrup and pour it evenly over the cake.

Serve warm with clotted cream, Greek yogurt or ice cream.

© Netherton Foundry Shropshire 2016

www.netherton-foundry.co.uk

Toffee apple and date cake

Our loaf tins, as many people, including the lovely Nigella Lawson, already know, are good for all sorts of yummy things other than home made bread.
This is a scrumptious toffee apple cake, which tastes even better with some home made custard or a dollop of cream.

1oz butter
2oz brown sugar
Splash of brandy (optional)
2 apples - no need to peel
8 dates, pitted and chopped
1oz chopped pecans

Melt the butter in a frying pan, add the sugar and the brandy. Heat gently until sugar dissolves.
Core the apples and cut into chunky slices. Stir into the toffee sauce, with the dates.

Cook for 5 minutes and transfer to a 2lb loaf tin.
Sprinkle over the chopped pecans.

Preheat the oven to 175ºC

2 oz butter
2 oz sugar
2 oz golden syrup

2 eggs

2 oz SR flour
2 oz ground rice
1tsp mixed spice

Beat the butter until it is soft, add the sugar and syrup and beat until light and fluffy.
Add the eggs and beat thoroughly.
Fold in the flour, ground rice and mixed spice.

Spread over the apples.
Place in the oven and bake for around 20 minutes.
Leave to cool for 15 minutes.
Turn out onto a serving plate and serve sliced with whipped cream or custard.

© Netherton Foundry Shropshire 2016

www.netherton-foundry.co.uk