Covid Concoctions
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Liz Ashworth, the author of numerous cookery and baking books, is currently having to self-isolate at her home in Lhanbryde.
During lockdown she's been creating tasty treats out of ingredients that are readily at hand.
Liz said: "My cake pictured above received great reviews, including one from my dedicated cake fan Attie Van Wyk, who's the reverend at St. Andrews, Lhanbryde and Urquhart Church
"He said it tasted so good that I should re-name it 'Heavenly Pillows', and that's what I did. Enjoy."
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'HEAVENLY PILLOWS'
175g (6oz) dark soft brown sugar
175g (6oz) butter
1 tablespoon maple syrup , golden syrup or agave syrup
3 large eggs
175g (6oz) self raising flour
2 tablespoons milk
2 eating apples – peeled cored and chopped
15g each porridge oats and chopped walnuts
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1. Heat the oven to 180C (160C fan) 350F, Gas 4.
2. Oil and line a deep baking tray or Swiss rolls tin 30cm (12in) x 23cm (9in) approx.
3. Cream the sugar and butter till light and beat in the syrup along with the eggs alternately with a little flour to prevent the mixture curdling.
4. Fold in the flour along with the milk and then stir in the apples. Spread evenly in the prepared tin.
5. Mix the oats and walnuts and scatter over the top.
6. Bake for 10 minutes in the middle of the oven then reduce the heat to 160C (140C fan) 325F, Gas 3 for a further 15 to 20 minutes till the cake is set and springy to touch. Cool in the tin.
Optional: Shake with vanilla icing sugar while warm if you have any.
Vanilla sugar is easily made by putting some icing sugar into an airtight container, put in the vanilla pod, seal and leave for a few days for the sugar to absorb the flavour.
You can keep this for ages and just top up the sugar and replace the pod occasionally. It is a nice dusting for cakes, puddings and biscuits.
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