Today and the next coming Mondays and Fridays in the next two months we will be featuring some of my favourite food bloggers for the first time here at Ang Sarap. These bloggers are exceptional and served as a big influence of what is Ang Sarap now. So please do visit and follow everyone of them and I will assure you that you won’t be disappointed.
Let’s start off with a fellow New Zealander, Allison. Allison is the person behind Peasepudding, a blog that features a lot of great dishes (I love her sweet treats) and several experiences/reviews on Auckland restaurants and cafes. She also runs a boutique cooking school called the Gourmet Gannet located in a very nice coastal community located on the west coast called Muriwai Beach. She also writes restaurant reviews for local papers and recently was featured in leading food magazine here in New Zealand called Taste Magazine. With all of that qualifications I guess I don’t need so say more, just head over to her site and start subscribing but before you do that let us all welcome my first ever guest Allison.
I have been following Raymund’s blog Ang Sarap for a few years now and watched his blog change and grow over the years. Raymund is originally from the Philippines, the name of is blog means ‘delicious’ in Tagalog and the dishes he creates and shares with us certainly are delicious. We have a lot in common, he is a fellow Auckland blogger but we both bring our homeland food and culture to our blogs and sometimes we both feature our spouses recipes too! We have both developed a passion for food photography which is evident when you look at the then and now on our blogs.
Raymund thought it would be good if we could share a traditional dish, he knows I am a big dessert girl, although I have been know to do more savoury dishes these days so I decide to make and share a Bakewell cake which is a twist on the English Bakewell Tart. The difference is, I have skipped the pastry base with this recipe and I used berries instead of jam and added a little decadence with ground almonds where traditionally only almond extract would have been used. A nice simple cake to make, perfect with a pot of tea on a cold afternoon.
200g butter, softened
200g caster sugar
100g ground almonds
200g self-raising flour
1 tsp almond extract
30g flaked almonds
icing sugar , to serve
1. Preheat oven to 180C and grease and flour 20cm loose-bottomed cake tin.
2. In a large bowl beat together with an electric whisk the butter and sugar till light and fluffy.
3. Add one egg at a time and beat in between each addition.
4. Add the ground almonds and almond extract and beat into the mixture.
5. Stir in the flour with a metal tablespoon till completely combines.
6. Spread 1/3 of the mixture over the base of the cake tin.
7. Scatter the boysenberries over the cake mix then carefully spread the rest of the cake mixture over the berries.
8. Scatter the top of the cake with flaked almonds.
9. Bake for 45mins until golden and an inserted skewer comes out clean.
10. Cool before removing from the tin and dust with icing sugar to serve.