Life is funny isn’t it?
These sweet Crab Apples will never get a place on the table, like a Granny Smith Apple, because these ones are ornamental, but they are soooo cute and great to photograph. They looked amazing against this stunning French monogrammed linen….
…some Granny Smith Apples… and my Bentwood chair.
Today I had to cancel my place at the Melbourne Finders Keepers Market due to some unforeseen circumstances and last weeks stock crash
which is fast being re named “the great crash of ’13” Life seemed unfair for an hour or so, but I don’t like to dwell on things like this…it has happened for a reason, not sure why yet, but hey, it did, so I get on with it. I will try again. That’s all you can do…try. I thank you all for the overwhelming love you have given me via email, Facebook etc. It is so lovely to see you all care for Marley & Lockyer…and me. So thanks xx
Right, let’s get on with it and start with the recipe for that amazing, AH-mazing cake I made on the weekend. So many of you emailed for the recipe, so I thought it would be easier to post it here…
Brown Sugar Sponge Cake With Caramel Icing
2/3 cup plain (all purpose flour)
1/2 Teaspoon baking powder
1/4 cup brown sugar
1/4 cup caster sugar
50g butter, melted
1 cup brown sugar
1 cup single, or pouring cream
To make icing, put sugar and cream in a saucepan on medium heat and stir until the sugar dissolves. Increase the heat and simmer rapidly for 8 minutes or until the caramel starts to thicken. Allow to cool completely.
Preheat oven to 180C. Sift flour and baking powder 3 times (VERY IMPORTANT). Set aside. Place the eggs and sugar in the bowl of an electric mixer and beat for 8-10 minutes until it goes pale and triples in volume. Sift half the flour mix over the egg mix and gently fold through, do the same with the rest. Add butter and gently fold through. Grease a 20cm round cake tin and line with baking paper. Pour mixture in and bake for 20-25 minutes until cake is springy to the touch and comes away from the sides of the tin. Remove from the tin and cool on a wire rack. Spread icing over the top and serve…yum!
I tweaked this a little
as I seem to always do but it is a Donna Hay recipe and really, you don’t mess with what she says!
So, there you have it…on wards and upwards!
all images © Ness Lockyer