|Warm, spicy, deliciously calorific|
Ask an average stay-at-home Mum what she thinks of Twitter and you’ll probably get a dismissive answer. ‘Why would I want to know what someone is having for lunch?’ she might say. Ask that same Mum whether she gets insanely bored doing her tedious, daily chores and she’ll answer in the affirmative.
If only she could see her need for Twitter! Slightly dissatisfied, stay-at-home Mums are the perfect candidates for developing a Twitter habit. With its short, snappy nuggets of information, it is a very suitable distraction from the mind-numbing grind of stay-at-home life.
To get the best out of Twitter, you need Tweetdeck. A dark, slightly baffling screen will appear on your laptop.
It has 'Columns.'
It has ‘Mentions.’
It has ‘Direct Messages.’
It is very confusing, in a dark and mysterious way.
It makes me feel like a spy. I know - mental - but see me in this cyber military ops room making world-changing decisions and issuing orders (in 140 characters or less). Very soon the camera will cut to a close up on my furrowed (yet still sexy) brow. And watch me give controversial orders to unilaterally disarm...
You see how Twitter can transport you?
The best bit about Tweetdeck is that every time someone I’m ‘following’ ‘tweets’, a small rectangle appears very briefly in the top right hand corner of my screen. It makes a little chirruping noise and gives me a tiny snippet of information that I can read, or follow a suggested link, or just ignore and think, ‘why would I want to know what you are having for lunch?’
That regular tweeting on my screen reminds me that I’m connected to the vast outside world as I sit contemplating chores in my small, stay-at-home Mum world. And it’s also a perfect excuse to abandon jobs, rush to my laptop and see what’s going on...
A few days ago, I heard the chirrup, saw the rectangle and quickly read the snippet.
Mum's the Blog has thrown down the baking gauntlet, aka 'Pudding Carnival? They are challenging bakers to produce, to-die-for Autumn puddings? Now that sounds more fun than folding the washing!
With some flicking through recipe books here, lots of tweaking there and plenty of tasting, well, all the time, I quickly came up with a satisfying dish to help you pile on the pounds as we head towards the hibernation season.
I give you, warm, spiced apple cake. It sends my older daughters into paroxysms of delight and makes them beg for more. Oh yeh!
Now. Time to bang out a tweet.
‘Enjoying my lunch of watercress and avocado salad. Yum.’
Come tweet with me at: http://twitter.com/@piginthekitchen
Warm, Spiced Apple Cake (This recipe is based on Clotilde Dusoulier's 'Le Gâteau de Mamy' from Chocolate and Zucchini. All hail Clotilde...)
I swear I have gained 3 kilos in the last week of trying out this recipe; I think I’m pretending it’s healthy because of the apple bit. Each different variation differs in consistency, but they all have deliciousness in common. I do urge you to include the pinch of Maldon sea salt, it is a gorgeous match with the buttery, appley, sweetness of the cake. Oh that does it, I’m making another one...
450g peeled and cored apples (approx 4 large apples)
A squeeze of lemon juice
1-2 tbsps of honey
2 tsps cinnamon
½ tsp Maldon sea salt
1tbsp melted dairy free margarine
250g dairy free margarine (or butter) + extra for dotting the base of the tin
1 tsp vanilla essence
Egg free, dairy free, gluten free
190g Doves Farm Gluten & Wheat Free Self-Raising Flour
3 heaped tsps Orgran ‘no egg’ Egg Replacer
2 tbsps apple sauce/apple purée (I used one for weaning babies)
⅛ tsp xanthan gum
6 tbsps rice milk
Egg free, dairy free with wheat flour
As per the Egg free, dairy free, gluten free version, but replace the 190g gluten free flour with self-raising wholemeal flour
Gluten free with eggs:
190g Doves Farm Gluten & Wheat Free Self-Raising Flour
- Grease a 23cm x 6cm round cake tin and line the base with baking parchment. Dot the base with dots of dairy free margarine. Now line the outside of the tin with tin foil / aluminium in case any juicy apple stuff tries to escape
- Pre-heat the oven to 180˚C
- Thinly slice the peeled and cored apples (use a Boysenberry KitchenAid if you have one) and place into a large mixing bowl
- Add the cinnamon, squeeze of lemon juice, honey and sea salt. Stir to make sure the apples are coated. Line the base of the cake tin with the sliced apples
- If making this cake without eggs, put the egg replacer, apple sauce, xanthan gum and 6tbsps of rice milk into a bowl and whisk with a mini whisk. Set aside
- Melt the dairy free margarine (or butter)
- In a large mixing bowl whisk the sugar and eggs or egg replacer mixture. Add the vanilla essence
- Add the flour and stir to combine. Add the melted butter and stir again
- Pour the batter into the cake tin and place in the oven. Bake for about 20-30 minutes until risen and golden, but the inside will be runny. Then cover the cake loosely with tin foil/aluminium to prevent the top burning. Continue baking until a skewer inserted into the cake comes out clean. You might need to raise the oven temperature to cook the middle if it seems to be just sitting under its foil tent doing nothing
- Remove the cake from the oven and leave to cool for about five minutes. Then place an upturned plate onto the top of the cake tin. Very carefully upend the cake tin so that your cake slides elegantly out of the tin onto the plate. Lean over and inhale the warm, spicy, appley fumes
- Serve this with dairy cream/coconut cream/rice cream/oat cream
- Have more
- Rush to laptop and tweet: ‘Just made perfect apple cake, I rock, you suck.’
- Actually don’t tweet that or everyone will hate you.
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