Pear and blackberry cake

Serves 6-8
2 small firm, ripe pears
1 tsp. lemon juice
1 piece stem ginger,
finely chopped
150g softened butter
150g light muscovado sugar
3 free-range eggs
200g self-raising flour
150g blackberries
icing sugar to dust

 

 

 

Peel, core and dice the pears. Toss in the lemon juice and set aside. Beat the butter and sugar together until light and fluffy.
Add the eggs one at a time and beat well after each addition, adding 1tbsp of flour with the last egg. Sift the remaining flour into the bowl and fold in. Add the diced pears and sliced ginger and fold in.
Spoon into a greased 20cm-deep round cake tin and level the top. Arrange the blackberries on top of the cake and gently push a little way into the batter. Bake at 180ºC/gas mark 4 for 50–60min or until a skewer inserted into the centre of the cake comes out clean.
Allow to cool in the tin for 5min. Transfer to a wire rack to cool completely and serve cold, dusted with icing sugar.

 

Other fruits of the harvest recipes in our Sept/Oct 2013 issue:

• Upside down plum tart
• Rich rice pudding with plum compote
• Toffee pears
• Plum and port ice cream
• Blackberry omelette

For back issues click here, or to subscribe to LandScape click here.

Spiced apple chutney

Makes 1.5kg
2.5kg Bramley apples
1 lemon
1.2kg light, soft brown sugar
1 red chilli (optional)
1.2 litres cider vinegar
2 cinnamon sticks
5 star anise
40g fresh root ginger
½ tbsp sea salt
cracked peppercorns

Core and chop the apples into small chunks. Zest and juice the lemon. Place the zest and apple into a large saucepan, stirring in the lemon juice. Add the sugar and 200ml of cold water and stir thoroughly. Heat through, stirring constantly until the sugar has dissolved and the apples are glossy. Trim and half the chilli lengthways. Add the chilli halves, cider vinegar, cinnamon sticks and star anise to the apple mixture. Bring to the boil.

Peel the ginger, then grate into the saucepan. Add the salt and 1 tbsp of roughly cracked peppercorns. Stir thoroughly and simmer for 4 hrs until thick and sticky.

Transfer to sterilised jars. Place a wax disc on top of the chutney and seal with a sterilised lid. Keep in a cool, dark place for 1 month before opening.

Other chutney recipes in our Sept/Oct 2016 issue:

Chestnut and bacon salad

Serves 6
12 thin rashers dry cure streaky bacon
175g cooked chestnuts
3 slices crusty bread
6 tbsp cold pressed rapeseed oil
70g rocket
1 carrot
1 green eating apple
1 small red onion
2 tbsp cider vinegar
1 tsp wholegrain mustard

Place the bacon on a baking tray and cook in a preheated oven 200°C/gas mark 6 for 10 mins until crispy. Transfer to a plate and allow to cool. Cut the bread into cubes and scatter onto the tray the bacon was cooked on. Toss in the fat from the bacon.
Drizzle with 2 tbsp of oil, then season lightly with salt and pepper. Bake for 12-15 mins until the bread is browned and crisp. Place on kitchen paper and leave to cool.
Meanwhile, put the rocket leaves in a bowl. Add the chestnuts, while breaking them into pieces. Trim the carrot and shave into ribbons with a potato peeler. Add to the bowl with the thinly sliced red onion. Just before serving, core and thinly slice the apple and add to the bowl.
In a small bowl, whisk together the remaining oil, vinegar and mustard with a little seasoning. Pour over the ingredients in the bowl and toss to combine. Add the toasted bread cubes. Divide equally between 6 serving plates. Top each salad with the crispy bacon rashers broken in half. Serve immediately.

Other harvest feast recipes from our Sept/Oct 2014 issue:

• Roasted beetroot with soured cream
• Sauteeed vegetables in lemon butter
• Slow roast pork with roasted apples and onions
• Autumn pudding

Every issue of LandScape magazine features a range of delicious seasonal recipes - click here to subscribe.