Usually when I’m baking, I plan in advance based on what I like or on favourites of family and friends or visitors.
Recently, I knew I wanted to bake but was feeling a little indecisive. I suppose this time of year it’s hard to choose but in the end I settled on this Cherry Madeira Cake with Glace Icing .
I love the simplicity of the recipe with the indulgence of the cherries and icing without going overboard. The downside of the decision is that I can’t keep them made at home.
I also made some this week and last week for the restaurant and they are literally flying off the counter.
A couple of people said it reminds them of home baking from their childhood so it’s obviously capturing something nostalgic for them.
The Fennel and Potato Soup is just lovely and warming for this time of year when it’s, cold, raining or both.
It has a lovely creamy consistency and the flavour of the fennel is gorgeous.
Some people are a little reluctant to use fennel as they think they won’t like the taste which in my experience is usually not the case.
This recipe is definitely one to try for these people; the fact that it’s full of vitamin C is an added bonus.
Fennel & Potato Soup
2 Fennel Bulbs, sliced
2 Large Potatoes, peeled and diced
1 Onion, chopped
½ oz. Butter
½ pt. Milk
2 pints Vegetable Stock
Salt & Pepper
Melt the butter in a pan and gently fry the onion and potato for about 10 minutes, add the fennel and the stock and season with the salt & pepper.
Bring to the boil and then simmer for 20 minutes. Puree in a blender then return to pan and add the milk and gently reheat.
To get real flavour in your soup you must remember to fry off the vegetables first, this brings out the delicious taste of the vegetables. This is very important when making any soup.
Here in Tynan’s Restaurant we roast our vegetables first where possible to bring out their full flavour.
Cherry Madeira Cake
10oz Self Raising Flour
8oz Castor Sugar
3oz Ground Almonds
8oz Glace Cherries, quartered, washed and dried thoroughly
2tsp Baking Powder
4 Free Range Eggs
Preheat the oven to 160°. Grease an 8 inch round cake tin or a 2lb loaf tin and line the base with greased greaseproof paper.
Place all the ingredients except the cherries in a bowl and beat for about 1 minute, make sure it is all mixed. Fold in the cherries, then place the cake mix into the lined tin.
Bake for about 1 hour. Check if cake is cooked by inserting a skewer into the middle, if the skewer is clean the cake is cooked, if not return to oven for about another 10 minutes
Everybody knows their own oven so when you take out the cake press the top of the cake and if it comes back up your cake is cooked. When cooked place on a wire rack to cool.
To make the glace icing, mix ½ lb. icing sugar and 4 to 5 dessertspoons of water to form a nice white icing, if it is too wet add extra icing sugar.
Pour gently over the cooled cake and top with some extra cherries.