I tried making this according to the recipe but had to adjust it. I assumed a breakfast cup would be a 250ml cup (mum used to use an old coffee mug for her cup measure). I used ¾cup of sugar for the small cup. I didn't have any golden syrup in the cupboard and used runny grapefruit marmalade instead. There was the risk that it wouldn't have been sweet enough, but it doesn't seem to be a problem.
Baking is was a problem. I used a smaller oven and had the pan of water beside the loaf. I tested the loaf at 50 minutes and it wasn't cooked. At the one hour mark, when I was due to take the pan of water out I found the cake was slightly overcooked.
I've use fresh coriander from the garden for this. As can be seen from my Rocket Pesto recipe, these pestos are very similar in recipe. I omitted the garlic from this by mistake and found it was really tasty despite doing so.
- 2 cups fresh coriander (cilantro) leaves, coarsely chopped
- 50g cashew nuts, salted
- 40g finely grated parmesan cheese
- 125ml vegetable oil (avoid using any strongly flavoured oil)
- Blend coriander, garlic, cashew nuts and parmesan in a food processor until everything is finely chopped.
- While the food processor is running, gradually add the oil in a thin steady stream util well combined.
- Transfer to an airtight jar and cover with a little extra oil to prevent it oxidising and discolouring.
This makes about a cup of pesto.
- 2 cups hot stewed fruit, sweetened to taste (I used rhubarb in the photo)
- 125g butter
- ½ teaspoon vanilla essence
- ½cup sugar
- 2 eggs
- 1 cup flour
- 2 teaspoons baking powder
- 2 tablespoons milk
- ½cup chopped walnuts, optional
- Cream butter and sugar.
- Add vanilla and beat in eggs, one at a time.
- Add walnuts (optional)
- Sift flour and baking powder, and fold into creamed mixture.
- Add milk and mix to combine.
- Spoon over hot stewed fruit.
- Bake for 40 minutes in a pre-heated 190°C oven, or until sponge springs back when lightly touched.
Serve hot with cream.