Spiced Apple and Giant Sultana Bundt with Maple Glaze

This was the cake I made for our fruity themed 'Each Peach Pear Plum' cake club on Saturday. It's a recipe I have used before, but it was slightly modified to allow more fruit. I stumbled across giant sultanas whilst perusing 'diet food' in Marks and Spencers. The moist apples in this cake plump up the dried fruit to look more like apricots! 

You don't have to use the maple glaze I have added below, but it does mean that you get a beautifully crystallised crust. It's a big cake with big flavours. A big piece is required...

Cake Ingredients:

• 4 Bramley apples - coarsely grated
• 420g plain flour
• 1 tsp baking powder
• 1 tsp bicarbonate of soda
• 1/2 tsp salt
• 3 tsp cinnamon
• 1 tsp mixed spice
• 2 tsp ground ginger
• 200g giant sultanas - these look like small apricots. If you can't find them, regular ones will do.
• 350g golden caster sugar
• 100g soft dark brown sugar
• 3 large eggs
• 250ml vegetable oil in a pouring jug
• 2 tsp vanilla extract

Glaze Ingredients:

• 75ml maple syrup
• 25g unsalted butter cut into cubes
• 1/2 tsp vanilla extract

Method:

1. Preheat the oven to Gas 4/180 C
2. Grease and flour a 10 inch bundt tin. I would recommend a fairly plain one like the Anniversary tin because of protruding apples and sultanas! It's also a 'big' mix so it needs room to grow...
3. Mix the flour, baking powder, bicarbonate of soda, salt and spices into a bowl.
4. Stir in the sultanas - this gives them a nice coating of flour.
5. In a separate bowl, whisk together the eggs, caster sugar and brown sugar for 3 mins on a medium speed.
6. Leave the mixer on and start to pour in the oil, whisking as you go! Mix for another 2 mins.
7. Add the grated apple and vanilla extract (if lots of juice has come out of the apples, leave that out - this depends on the apples!) 
8. Mix on a low speed until the apple is well distributed in the mix. 
9. Sieve in the flour mixture in two lots, then tip in the sultanas which will have been 'caught' by your sieve.
10. When it is nearly combined, give it a quick mix with the mixer for about 10 seconds on a low speed. 
11. Pour into your prepared bundt tin.It's quite liquid so it doesn't really need teasing into place.
12. Bake in the middle of the oven for about an hour and fifteen minutes, or until a skewer comes out clean and the cake is shrinking away from the sides of the tin slightly.
13. When the cake is out of the oven, make the glaze by warming the maple syrup and butter in a small pan until the butter is melted. 
14. At this point, turn up the heat slightly, and allow it to boil for about a minute.
15. Take off the heat and add the vanilla extract.
16. When the cake has cooled for 10 minutes, turn it out and brush with the glaze. The warm cake will just drink it up! You don't need to use all the glaze if you don't want to.

Bloggers: Please respect the fact I am sharing my own ideas and recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page. 

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Meal Planning Monday - Finding a Balance

If you read my blog regularly, you'll know that my two main hobbies are baking and eating out. The unfortunate side effect of this is getting rather fat. I'm lucky in the respect that I don't pile weight on easily, but the last couple of years have been a steady path to self destruction. My back is sore, I'm tired and I don't appreciate the treats in the same way.

I tried the 5:2 diet, but my 'normal' days probably couldn't be considered normal for most people. I have also tried calorie counting, which yielded great results but 1000 calories per day just isn't sustainable. I needed something else. I want to eat relatively normally, feel full and still enjoy my hobbies. I need balance in my life!

Lots of my friends at work have lost lots of weight on Slimming World. Emma has just hit two stones, Michelle about three and Corinne a whopping four! They have actually lost my ideal weight between them! Inspired by their success, I'm giving it a bash. I don't want to go to a club and I won't be doing it 100% of the time, but any improvement is a bonus.

I have stolen this from Corinne's Facebook...
I know she won't mind me sharing it because she's done so chuffing well!

I have been doing it for a couple of weeks so far and have already lost half a stone. It's worth mentioning that I am still eating out but I have cleaned up my act for the rest of the time. I'm sure that rate of weight loss will slow down, but I already feel tonnes better. So, this week's meal plan is out of necessity...

All the meals outlined below are healthy versions, but still taste amazing. I generally use 5 of my 15 syns on a Curly Wurly. Sue me. It keeps me sane.

Monday: Jacket potato with one slice of mozzarella cheese (healthy A), mixed veg and 100g of low fat coleslaw (5 syns)
Tuesday: Chicken with homemade spicy wedges and broccoli (all free)
Wednesday: Booth's Cookalong Night - don't know yet!
Thursday: Macaroni Cheese (free - cheese healthy A)
Friday: Chilli with boiled rice (all free)
Saturday: Out with the sibling for tea.
Sunday: Roast turkey with mixed veg and roasties (all free)

If you have tried Slimming World, I'd appreciate any good recipes!

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The Albert Square Chop House, Manchester

Last week Manchester Confidential invited me to try the new menu at The Albert Square Chop House. I have been to Mr Thomas' Chop House lots of times, and last winter had learned they had another string to the chop house bow. However, I presumed that this new recruit would be very similar to Thomas and Sam's; rich hearty food that goes well with brown sauce. Wrong. 

The Albert Square Chop House is a much more refined affair without being stuffy. The front of house staff welcome you as if you were entering their own home. You are led downstairs to a little dining haven away from the hustle and bustle of the busy bar above. 

The decor has kept its historical roots, but has been modernised with the odd replacement beam, shiny new enamel lights, a brightly lit open kitchen and hundreds of wines encased in beautiful glass cabinets.  It's the personal touches that make the Albert Square Chop House feel a little different to other city centre restaurants. 

First came Bernie, a little Irish sweetie pie who was smartly dressed with a tidy black apron. She gave us our menus and settled us in. Next Mike informed us that he had some bread baking for us, which he would bring over as soon as it was ready - about two minutes. Then came Carlos, the softly spoken Sommelier whose knowledge and enthusiasm for wine even won me over (I am a lifelong wine hater...) 

We had 'the vibes' before we took a bite or sip. The service is formal enough to be special, yet friendly enough to be confortable. It reminded me a little of Coi in San Francisco, modern decor in an old district, complete with confortable booths, soft lights and excellent service. We had high hopes. 

Our warm bread arrived in a little basket. We were offered one, two or as many as we liked! We both had one of each - white and granary. They broke open with ease and were soft and fluffy. The butter was also a perfect spreading temperature - I have had many a shredded roll because of unecessarily cold butter!

Before our starters arrived we were offered wine pairings to suit. I told Carlos about my wine hatred, but he was confident that he could find something I would enjoy. He wasn't wrong! I had the Viña Esmeralda (Muscatel, Gewürztraminer) and Paddy had the L'Hospitalet (Grenache Rose). Both complimented our dishes perfectly. I have to admit that not only could I stomach my wine, but I actually enjoyed it.

Paddy ordered the steak tartar, which came with a vibrant smoked egg yolk and toasted bloomer. This was perfectly seasoned and was full of rich flavours and the odd sharp bite in the form of capers. Lovely.

I was brave and had the pate. I fear pate because it contains liver - another mortal enemy. After trying the Bells of Peover offering, I have rescinded. I am so glad I went for this. It was more of a bacon wrapped terrine; chunky meat with a generous amount of pepper, served with tart pickles. No sign of grey slop here. I'm converted. That's twice in one night!

Still high on starter euphoria, we were offered the wine which accompanied our mains. I had the Etchart (Malbec) and Paddy had the Moon River (Pinot Noir). Please bear in mind I am a total wine novice, only having liked it for 30 minutes at this point. This wine genuinely smelled of hearty beef stew. It had a sweetness of roasted vegetables but a warmth like a waft from a slow cooked casserole. When tasting it with my steak, some of this disappeared and I was left with a mellow, fruity taste. I loved it! Such a great suggestion. 

Mike had recommended the chicken, as it was one of his own personal favourites. Paddy was sold on that whilst I picked the sirloin steak with pepper sauce and house chips. I had the exact same thing at 3TwentyOne (with the exception of the cut of steak). Although that was good, I have to say that this won hands down. It was a beautifully cooked piece of meat, served medium rare as requested. The chips were crisp on the outside and fluffy on the inside, and the pepper sauce was smooth with a nice kick. The chicken was moist with a crisp skin and had 'really good gravy' - quote.

I knew I would struggle with dessert wine. I once tried one at Purnell's in Birmingham which has left me repulsed by the very notion let alone the taste. Insanely I gave it a go. I had the Chateau du Seuil (Cerons) and Paddy had Campbells Rutherglen (Muscat). Paddy really enjoyed his. I took once sip and knew I was in trouble. I managed to save some dignity by not screwing up my face in public (like I do with ale), but needless to say I will never be a fan of dessert wine. Carlos was very understanding and offered me something else, but I was too busy destroying my pudding...

Pudding, pudding... often the forgotten cousin of the starter and main, and so frequently a huge disappointment. Oh they were a dream... We ordered a treacle tart and a custard tart. Mike had recommended the raspberry soufflé (which he described as 'quite sensual'), but my heart already lay in custard. 

I'm not sure how to describe these desserts without coming over as a bit of a nutter. They were amazing. The edge of my custard tart 'wibbled' as it landed, and came with the best poached gooseberries I have ever tasted. Christ on a bike. Go just for this. The treacle tart was equally wonderful; light yet reassuringly gooey. Total Goldilocks effect - just right. 

On our way out we bumped into a lovely lady called Caroline who was managing front of house upstairs. God she is good. A total food enthusiast who clearly loves working in hospitality and chatting to customers about her passion. I loved her.

I could kiss those lovely folk at Manchester Confidential. We had the most unexpectedly wonderful meal - on a school night too! I have already recommended The Albert Square Chop House to several friends, and sent that wibbly custard tart picture to many more. The proof is in the pudding, literally. Go.

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Disclaimer: I was invited to sample the menu at the Albert Square Chop House by Manchester Confidential. I was under no obligation to give a good review, and all views are my own.