Before leaving, the big question was what cake to take with us? On our last stay there, two years ago, I made a well remembered chocolate mayonnaise cake which was not only delicious but lasted the whole week. I needed to replicate the delicious and lasting qualities, but wanted something a little different. In the end, the sheer number of apples I'd been given sealed the deal, it just had to be an apple cake. Leafing through my many recipe books and scraps of paper, I finally plumped for an Apple & Hazelnut cake. I've had this recipe for at least 14 years but have never actually made it and where it came from is now lost in the mists of time. I adapted it to include chocolate of course and made a few other amendments along the way, including brandy soaked sultanas.
This is what I did:
- Soaked 3oz sultanas in 1 tbsp brandy for a couple of hours (overnight would have been better).
- Spent an age cracking the last of last year's hazelnuts, then toasted 3oz of them.
- When cool, blitzed them in a coffee grinder.
- Peeled, cored and chopped 1 lb cooking apples
- Creamed 8oz unsalted butter with 6oz cardamom sugar.
- Beat in 3 duck eggs.
- Stirred in 2 tsp dried orange zest.
- Sieved in 12oz flour (half wholemeal and half white), 1.5 tsp baking powder, a pinch of salt and 1 tsp cinnamon.
- Mixed in the apple and hazelnuts.
- Stirred in sultanas and 3oz milk chocolate drops (40%).
- Spooned into a 23cm cake mould.
- Sliced an unpeeled dessert apple and placed slices around the top.
- Scattered over 2 tbsp demerara sugar
- Baked for 45 mins at 180C.
Here are a few highlights of our trip in no particular order of merit or occurrence:
Trewidden Gardens, Penzance - 1st visit and the most impressive grove of tree ferns we've seen in the UK.
New Yard Restaurant, Trelowarren.