It is autumn here in the Southern Hemisphere, and a time to welcome apples, pears, passion fruit, quince, limes and that Kiwi favourite, feijoas into our lives. Looking for inspiration for this week’s cooking, I was leafing through The Little Library Year by Kate Young, a delightful mix of literary references and recipes, and I stumbled upon this Apple and Tarragon Cake. Not only did it have an autumn feel to it, I have a lot of tarragon right now growing outside, so it seemed like a perfect combination.
On Saturday, I picked up a couple of Granny Smith apples, which are only fit for cooking in my opinion, plucked a bunch of tarragon from the garden, and set about making the cake.
It is a really simple creaming method cake, however, the recipe in the book – or at least the edition I have – has an error, as it fails to tell you to fold in the cooled, cooked apples. Of course I did anyway at the end and I see the online version does mention the cooked apples. My topping is not as pretty, but you know, it all gets eaten anyway. The cooking time is also way off – my cake was done in an hour.
Verdict: a really lovely light cake, the flavour of which develops by day 2 and 3. The little flecks of green from the tarragon make it pretty to look at, and it is really good with a dollop of sour cream or Greek yoghurt. Perfect with a coffee for dessert, or a cup of tea for a Sunday afternoon treat.
Entered into the what’s on your plate blog challenge, hosted by Donna from Retirement Reflections and her co-host Deb The Widow Badass Blog. It is a chance to share what you have been cooking or eating recently.
Also entered in the weekend coffee share hosted by Natalie.
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