Dutch Apple Cake

It has been a long time since I last blogged and I’m sorry for being away for so long. It was a busy summer with family over from Spain and along the way I lost my blogging mojo. I haven’t done as much baking over the past couple of months but I did bake our favourite cookies a few times, which I’ve blogged about so many times before. A couple of weeks ago we picked our fill of cooking apples from the apple trees during a lovely weekend stay at “The Lodge”. I have enough apples to see me through many bakes. I chose this revisited Dutch Apple Cake to kick-start my blogging and start to make a dent in the mountain of apples.

This flavoursome cake has a very light and fluffy sponge, with a lovely juicy bite from the apple slices and topped with a sugary crust. Great served warm with hot custard or as an afternoon treat with a cuppa.

I now have a Facebook page that I have created for this blog! Hope you will join and say hello :)

Dutch Apple Cake

Makes 12-16 squares

Ingredients
2 eggs

175g caster sugar, plus 15g extra for sprinkling
½ tsp vanilla extract
85g butter
75ml milk
125g plain flour
½ tsp ground cinnamon
2 ¼ tsp baking powder
2 small (or 1 large) cooking apples, peeled, cored and thinly sliced
double cream or custard, to serve (optional)

Preheat the oven to 200oC/180oC Fan/Gas Mark 6. Line the sides and base of a 20 x 20cm (8 x 8in) square cake tin with parchment paper.

Using an electric whisk, whisk the eggs, caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (this will take about 5 minutes).

Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface.

Arrange the apple slices over the batter. (They will sink to the bottom.) Sprinkle over a tablespoon of sugar and bake in the oven for ten minutes, then reduce the oven temperature to 180oC/160oC Fan/Gas Mark 4 and bake for a further 20–25 minutes or until well risen and golden brown.

Remove the cake from the oven and allow to cool in the tin. Cut into squares and serve warm with cream or custard.

Snickerdoodles

After his two days away I had to bake something for hubby’s return and had promised him cookies. I received my inspiration whilst browsing through blogs when I stumbled on these Snickerdoodles at Living with a Boy blog (check out her Snickerdoodles, gorgeous)! Having made Snickerdoodles before from a recipe by Nigella Lawson, I knew they would be a hit and I had yet to try Rachel Allen’s version from her latest book, Bake. These Snickerdoodles have a speckled, crinkly surface that is formed from the flecks of cinnamon and sugar, while the interior has a soft and cakey texture. They are very moreish and you won’t be able to stop at just one cookie!

Buttery Cinnamon Goodness!!

Snickerdoodles

Makes about 26 biscuits

Ingredients
125g butter, softened
110g caster sugar, plus 1 dessertspoon extra, for rolling
1 egg, lightly beaten
1 tsp vanilla extract
250g plain flour
½ tsp freshly grated nutmeg
¾ tsp baking powder
Pinch of salt
1 dessertspoon ground cinnamon

Preheat the oven to 180oC/350oF/Gas mark 4.

Cream the butter in a large bowl or in an electric food mixer until soft. Add the 110g caster sugar and beat until the mixture is light and fluffy. Beat in the egg and vanilla extract until combined.

Sift in the flour, nutmeg, baking powder and salt and gently mix together to form a dough.

Mix the dessertspoon of sugar and the cinnamon together in a medium-sized bowl. Using your hands, roll the dough into walnut-sized balls then roll in the sugar and cinnamon mixture and place on two baking trays (no need to grease or line), each ball spaced about 3cm/1 ¼ in apart. Flatten them down with the palm of your hands.

Bake in the oven for about 15 minutes, or until they feel firm around the edges.
Allow to stand for 2 minutes on the baking trays, then carefully transfer to a wire rack to cool.

Carrot and Pecan Square Cake with Cream Cheese Icing

Its half-term this week in the UK, which means kids are at home and no doubt doing their parents heads in. Thankfully my son is 16 and likes to spend his time at the top of the house in his loft room playing Xbox live, PS3 or out with his friends, so it’s not too hard on me these days! Tomorrow we are driving down to Dorset to visit with my sister and her kids and spend the day. I don’t get to see them as often as I’d like because we live over 100 miles from each other, therefore I’m really looking forward to it. Especially seeing my baby niece Leyla whose 7 months and just adorable!! I’ve baked a Carrot and Pecan Square Cake to bring, that’s the thing when you’re a baker, you can’t ever visit family without bringing the bakes! The recipe is yet another great one from Rachel Allen’s Bake and one I couldn’t wait to try. I’m a big fan of Carrot Cake, so this cake was a must try. It’s very similar to a carrot cake with the difference being that it's denser, and richer and uses wholemeal flour. The end result is a gorgeous moist sweet sponge with flecks of carrot and studed with raisins throughout, with the added crunch of pecans. Finished off with the classic luscious cream cheese icing and a sprinkling of pecans!

Carrot and Pecan Square Cake with Cream Cheese Icing

Makes 12 to 16 squares

Cake

175g wholemeal self-raising flour

¼ teaspoon salt

3 tsp baking powder
1 teaspoon mixed spice

1 teaspoon ground ginger

50g raisins (optional)

150ml sunflower oil

150g soft light brown sugar

3 eggs

1 teaspoon vanilla extract

225g finely grated carrots

50g chopped pecans, plus 25g for sprinkling

Cream Cheese Icing
25g butter, softened
75g cream cheese, from the fridge
½ teaspoon vanilla extract
75g icing sugar, sifted

Preheat the oven to 180oC/350oF/Gas Mark 4. Butter the sides of an 8in/20cm square tin, and line the base with parchment paper.Sift the flour, salt, baking powder and spices into a large bowl. Add the raisins (if using) and mix well. Whisk the oil, brown sugar, eggs and vanilla, grated carrot and chopped pecans in a separate bowl, then mix in the flour and spice mixture. Spoon into the prepared tin and bake in the oven for 25 to 30 minutes, or until springy to the touch and a skewer, when inserted into the centre comes out clean. Allow to cool, then remove from the tin and place on a serving plate. Make the cream cheese icing: Beat the cream cheese, butter and vanilla together, then gradually add the icing sugar and beat until smooth. Then using a palette knife; spread the icing onto the cooled cake. Sprinkle with additional chopped pecans and cut into squares to serve.

Dutch Apple Cake

I love lazy Sundays like today, having a sleep in and taking a leisurely breakfast to start my day off, while looking through my new slow cooker recipe book. After lusting over a slow cooker for ages, yesterday I decided to take the plunge and buy myself one and I’ve been getting familiar with my new kitchen toy. I also bought The Slow Cooker Cookbook to get me started and chose the Provencal Beef Stew for tonight’s meal. Once I had the beef stew started I then moved onto doing pudding. I’ve had this Dutch Apple Cake recipe book-marked since receiving Bake by Rachel Allen and after seeing this cake propping up on other blogs I couldn’t wait any longer. This cake has a very light and fluffy sponge, with a lovely juiciness from the apple slices and topped with a sugary crust. I will be serving my cake for pudding, alongside hot creamy custard. What could be better than ending a lazy Sunday like this?

Dutch Apple Cake

Makes 12-16 squares

Ingredients
2 Eggs

175g caster sugar, plus 15g extra for sprinkling
½ tsp vanilla extract

85g Butter

75ml Milk

125g plain flour

½ tsp ground cinnamon

2 ¼ tsp Baking powder

2 small (or 1 large) cooking apples, peeled, cored and thinly sliced

double cream or custard, to serve (optional)

Preheat the oven to 200oC/180oC Fan/Gas Mark 6. Line the sides and base of a 20 x 20cm (8 x 8in) square cake tin with parchment paper. Using an electric whisk, whisk the eggs, caster sugar and vanilla extract in a large bowl until the mixture is thick and mousse-like and the whisk leaves a figure of eight pattern (this will take about 5 minutes). Melt the butter in a saucepan with the milk, then pour onto the eggs, whisking all the time. Sift in the flour, cinnamon and baking powder and fold carefully into the batter so that there are no lumps of flour. Pour the mixture into the prepared tin and smooth the surface. Arrange the apple slices over the batter. (They will sink to the bottom.) Sprinkle over a tablespoon of sugar and bake in the oven for ten minutes, then reduce the oven temperature to 180oC/160oC Fan/Gas Mark 4 and bake for a further 20–25 minutes or until well risen and golden brown. Remove the cake from the oven and allow to cool in the tin. Cut into squares and serve warm with cream or custard.

Honey Loaf

After my lack of blogging at the beginning of January it seems I’m definitely making up for lost time and what with all the snow this week and not being so pleasant to go out, this is the perfect time to try out some of those book-marked recipes. I decided to bake this effortless Honey Loaf, with great success from yet another recipe from Rachel Allen’s Bake. The honey adds the sweetness to this loaf, which really comes through, especially when toasted and buttered.

Honey Loaf

Serves 12

Ingredients
300g (11oz) plain flour
2 tsp baking powder
½ tsp salt
100g (3 ½ oz) butter, softened
175g (6oz) runny honey
2 eggs, beaten
75ml (3fl oz) milk
1 tbsp warm honey, for brushing

13 x 23cm (5 x9in) loaf tin

Preheat the oven to 170OC (325oF), Gas mark 3. Oil and line the loaf tin with greaseproof paper. Sift the flour, baking powder and salt into a bowl, and set aside. Cream the butter in a large bowl or in an electric food mixer until soft. Add the honey and beat until the mixture is light and fluffy. Continuing to beat, gradually adding the eggs. Fold in the flour with a spatula or metal spoon, the fold in the milk to form a soft dough. Place in the prepared loaf tin and bake in the oven for 45-55 minutes, or until golden and when a skewer inserted in the centre comes out clean. Allow to stand for 3 minutes, then remove from the tin and place on a wire rack. Brush the loaf generously with warm honey and allow to cool.

The Goddess's Kitchen No1 fan, Ollie my kitten. He loves sitting on my computer desk watching me blog!

Oatmeal and Chocolate Chip Cookies and lots of snow!!

The weather forecast predicted snow and boy did we get snow (the worst in 18yrs)!! It started last night and by 10pm we had over 6 inches of snow. My boys were out in the garden at that time having snow ball fights; I opted to watch them from the warm confines of the conservatory. I awoke during the night like an excited child to look out of the window and it was still snowing heavy. This morning we were greeted with over 14 inches of snow, a real winter wonderland. Unfortunately due to all this snow, London and southern England are in travel chaos and transport has come to a standstill and schools are closed. My hubby commutes to the city everyday and is having to work from home, as there are no trains running and we don’t even know if the trains will be up and running tomorrow, as there is more heavy snow on its way. I still haven’t braved it outside but instead decided to bake some Oatmeal and Chocolate Chip cookies which are already disappearing off the cooling rack!! These thick and chewy cookies are super quick to make and will be perfect with a cup of hot chocolate in this bitterly cold weather. The recipe comes courtesy of Rachel Allen’s Bake book.

Oatmeal and Chocolate Chip Cookies

Ingredients

110g (4oz) butter, softened

110g (4oz) caster sugar

110g (4oz) soft brown sugar

1 egg

2 tbsp water

1 tsp vanilla extract

250g (9oz) porridge oats

110g (4oz) self-raising flour

1 level tsp salt

110g (4oz) chocolate chips

Preheat the oven to 180oC (350oF), Gas Mark 4. Cream the butter in a large bowl or in an electric food mixer until soft. Add the sugars and beat until the mixture is light and fluffy. Add the egg, water and vanilla extract while still beating. Reduce the speed and gently mix in the oats, flour, salt and raisins to form a dough. Using your hands, roll the dough into walnut sized balls and place slightly apart on two baking trays. Bake in the oven for 12-25 minutes or until light golden brown but still slightly soft in the centre. Allow to cool on the trays for a minute before transferring to a wire rack to cool.

Snow pics of my garden.

Banana and Chocolate Bread ~ Sweet and Simple Bake!

Wow, this month seems to have flown by quick and I can’t believe the moment has arrived for another wonderful round-up at Sweet and Simple Bakes! This month I chose this really scrumptious Banana and Chocolate Bread, I’ve made this before and knew it would be a hit with everyone. Not only is the recipe easy but the combination of flavours makes this a perfect tea time afternoon indulgence. I’ve baked lots of different versions of banana bread but this version ticks all the right boxes, making it one of the best recipes yet! Please check out all the other great and delicious entries over at Sweet and Simple Bakes.

Banana and Chocolate Bread

Serves 10-12

Ingredients

250g (9oz) self-raising flour

Pinch of salt

1 tsp baking powder

150g (5oz) caster

100g (3 ½ oz) butter, softened

2 eggs

1 tsp vanilla extract

Finely grated zest of 1 orange

475g (17oz) whole bananas (about 4 small ones), peeled

75g (3oz) dark chocolate chips

13 x 23cm (5x9in) loaf tin

Preheat the oven to 170oC (325oF), Gas mark 3. Lightly butter and line the loaf tin with parchment paper. Sift the flour, salt and baking powder into a large bowl. Add the sugar and butter and, using your fingertips, rub it in until the mixture resembles coarse breadcrumbs. Whisk the eggs, vanilla extract and orange zest in another bowl. Add the bananas and mash very well with a potato masher. Add the chocolate chips. Make a well in the centre of the dry ingredients and pour in the banana mixture. Gently but thoroughly bring all the ingredients together with a wooden spoon, then pour into the prepared loaf tin. Smooth the top and bake in the oven for 1-1 ¼ hours or until a skewer inserted into the middle comes out clean. Allow to cool for 5 minutes before removing the cake from the tin and leave to cool on a wire rack.

Oat and Vanilla Shortbread Cookies

I definitely have my baking mojo back after being unwell and I can promise you I will be making up for lost time. Last night I actually picked up a cookbook for the first time in weeks and it felt good coming across recipes I’ve had book-marked. Of course I always want to bake and cook everything after a spell of absence in my kitchen but I finally decided on these Oat and Vanilla Shortbread Cookies from Rachel Allen’s book Bake. I love baking cookies and I don’t bake them as often as I should, I know my boys would welcome this thought big time. These roll and slice cookies filled my kitchen with that gorgeous buttery aroma while they baked, which had my taste buds and tummy going crazy. I have to warn you though, these soft, buttery, golden melt-in your mouth cookies are additive!! I will definitely be making them again to enjoy with a cup of tea.

Oat and Vanilla Shortbread Cookies

Makes about 40

Ingredients
200g (7oz) butter, softened
100g (3 ½ oz) icing sugar, sifted
1 tsp vanilla extract
200g plain flour
½ tsp baking powder
100g (3 ½ oz) porridge oats

Preheat the oven to 180oC (350oF), Gas mark 4. Cream the butter in a large bowl or in an electric food mixer until soft. Add the icing sugar and vanilla extract and beat until the mixture is light and fluffy. Sift in the flour and baking powder, then stir in the oats and bring the mixture together to form a dough. Using a sheet of cling film to cover the dough, roll it into a log about 30cm (12in) long and 6cm (2 ½in) in diameter. Allow to chill in the fridge, covered in the cling film, for about 30 minutes until firm. Remove the cling film; slice the log into rounds about 5mm (¼in) thick and place slightly apart on a baking tray lined with parchment paper. Bake in the oven for 15 minutes or until light golden brown and dry to the touch. Carefully transfer the cookies to a wire rack to cool.

Carrot Cake

Who can resist a slice of moist carrot cake? Does it lure you in? Well I for one can’t resist and it definitely lures me in. I love carrot cake and if topped with a cream cheese icing then it’s all over for me!! I watched Rachel Allen making this carrot cake on TV last week from her new series Bake that accompanies her new book Bake. Did I mention how great this book is?! Well the series is great too; you get to watch her make recipes from the book, which I love. There are probably hundreds of recipes for carrot cake but personally a good carrot cake recipe is packed with carrots, spice, nuts, raisins and not forgetting the cream cheese icing. This recipe without doubt delivers all this, the cake is delectable and a carrot cake lover’s dream!

Carrot Cake

Serves 12

Ingredients
2 eggs
140ml (5fl oz) vegetable oil
200g (7oz) soft light brown sugar
300g (11oz) grated carrot (weight when grated)
100g (3 ½ oz) raisins
75g (3oz) pecans or walnuts, chopped (optional)
180g (6 ½ oz) self-raising flour
Pinch of salt
½ tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp freshly grated nutmeg
½ tsp mixed spice

For the orange cream cheese icing
250g (9oz) cream cheese (straight from the fridge)
50g (2oz) butter, softened
1 tsp vanilla extract
275g (10oz) icing sugar, sifted
Finely grated zest of 1 orange
Sugar flowers or sprinkles (optional)

13 x 23cm (5x9in) loaf tin

Preheat the oven to 150oC (300oF), Gas mark 2. Oil and line the loaf tin with greaseproof paper. Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts. Sift in the dry ingredients and bring the mixture together using a wooden spoon or large metal spoon. Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1-1 ¼ hours or until a skewer inserted into the middle comes out clean. Allow to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving.

To make the icing, beat the cream cheese and butter together in a bowl until combined. Add the vanilla extract, icing sugar and finely grated orange zest and mix to combine. The icing sugar should be smooth and quite thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.

Edit: Just had to add this pic of Ollie, seems he also loves Rachel Allen's new book Bake! ;o)

Banana and Chocolate Bread ~ Update on Ollie

I baked another fabulous recipe from Rachel Allen’s new book Bake (yep another Bake recipe but I love this book and no point in buying books if you’re not going to use them, right?). In our home bananas are eaten within a few days of me buying them or left to go ripe and like I’ve said before I hate food going to waste. And any excuse to bake is also another plus for me and my boys. I love baking banana breads and trying out new recipes, you can never try enough! This moist bread, packed with ripe bananas and chocolate chips has the additional ingredient of orange zest which adds a decadent touch to this delicious bread. My boys love banana bread at any time of the day but it’s great for breakfast with a glass of milk when time isn’t on your side.

Banana and Chocolate Bread

Serves 10-12

Ingredients
250g (9oz) self-raising flour
Pinch of salt
1 tsp baking powder
150g (5oz) caster sugar
100g (3 ½ oz) butter, softened
2 eggs
1 tsp vanilla extract
Finely grated zest of 1 orange
475g (17oz) whole bananas (about 4 small ones), peeled
75g (3oz) dark chocolate chips

13 x 23cm (5x9in) loaf tin

Preheat the oven to 170oC (325oF), Gas mark 3. Lightly butter and line the loaf tin with parchment paper.

Sift the flour, salt and baking powder into a large bowl. Add the sugar and butter and, using your fingertips, rub it in until the mixture resembles coarse breadcrumbs. Whisk the eggs, vanilla extract and orange zest in another bowl. Add the bananas and mash very well with a potato masher. Add the chocolate chips.

Make a well in the centre of the dry ingredients and pour in the banana mixture. Gently but thoroughly bring all the ingredients together with a wooden spoon, then pour into the prepared loaf tin. Smooth the top and bake in the oven for 1-1 ¼ hours or until a skewer inserted into the middle comes out clean.

Allow to cool for 5 minutes before removing the cake from the tin and leave to cool on a wire rack.

Ollie is getting on great and is such a happy kitten, he has adjusted very quickly and we’ve had a lot of progress with at least one of our cats, Madison, his no longer hissing at him and they are friends!!! This morning I walked into our conservatory to find Madison and Ollie both together in a box they have which they love to play and sleep in and it made me teary but in a happy and good way as I knew this was the moment that told me that they are buddies now. Coco our other cat, she is not being easy on Ollie and is hissing and growling but at least she can be in the same room as him now and not hiding upstairs in my son’s loft bedroom as she was in the first few days. So hopefully we will get there but I’m very proud of my Madison, I knew he wouldn’t let me down and it’s so great to see him with Ollie.


The captured moment of Ollie in the box with Madison ;o)

Peanut Butter and White Chocolate Blondies ~ Ollie comes home!

I’ve mentioned in my previous posts about having been the lucky recipient of Rachel Allen’s new book Bake and how it’s packed full of wonderful recipes that just make you want to bake! These Peanut Butter and White Chocolate Blondies are another example of the variety of recipes in the book. I wanted to bake something for my boys as the cake tin is empty and they love coming home to baked treats but also needed to find a recipe that was quick cos my Ollie is finally home (more about him in a minute)! So I remembered seeing this easy and quick recipe in the book and decided they were the perfect answer. These blondies are incredibly yummy and the white chocolate combined with the peanut butter creates a delicious sensation!

My Ollie is finally home! Hubby and I picked him up yesterday and the ride home was the start of wonderful things to come with my new kitten. He rode in the car up front with me on my lap purring away and looking out the window and loved it! When we got home he was of course nervous and my other cats were not pleased to say the least, hissing and growling but that’s to be expected. I am sure in time they will all be friends but it might take a few days or weeks. Ollie seems really happy and his so cuddly, wants to be with me all day, either on my lap or just around me (hence why I had to bake something quick today). I am so happy that his mine, his definitely a special cat!

Peanut Butter and White Chocolate Blondies

Makes 12 small squares

Ingredients
125g (4½oz) plain flour
1 tsp baking powder
100g (3½oz) butter, softened
150g (5oz) crunchy peanut butter
175g (6oz) soft light brown sugar
1 egg, beaten
1 tsp vanilla extract
75g (3oz) white chocolate, chopped

20 x 20cm (8 x 8in) square cake tin

Preheat the oven to 170oC (325oF), Gas mark 3. Butter the sides of the cake tin and line the base with greaseproof paper.

Sift the flour and baking powder into a small bowl and set aside.

In a large bowl, cream the butter and peanut butter together until very soft. Add the sugar, egg and vanilla extract and beat until combined. Add the flour, baking powder and the chopped chocolate and mix to form a dough.

Place the dough in the prepared tin and bake in the oven for 25-30 minutes or until golden brown and almost firm in the centre.
Allow to cool in the tin, before removing and cutting into squares

Butternut Squash and Sausage Soup and Rustic Bacon and Cheddar Bread

I love soups and my family and I welcome a steaming bowl of home-made soup on a cold autumn’s day or evening served with your favourite crusty bread. This Butternut Squash and Sausage Soup is easy, quick and delicious. The sausages add a yummy touch and something I would never have thought to add to a bowl of soup but it works! I made some Rustic Bacon and Cheddar Bread to serve with the soup. This savoury bread is seriously easy and loaded with cheese and bacon. A delicious bread that is full of flavour and perfect to serve with soup or eaten on its own.


Butternut Squash and Sausage Soup

Serves 8-10

Ingredients
7 juniper berries
1 ½ tsp caraway seeds
1 butternut squash, peeled, seeded and chopped
2 small sweet potatoes, peeled and chopped
2 small parsnips, peeled and chopped
2 small carrots, peeled and chopped
2 tbsp olive oil
6 pure pork sausages
Sea salt and freshly ground black pepper

Preheat the oven to 190oC/375oF/gas mark 5.

Crush the juniper berries and caraway seeds with a pestle and mortar. Put all the vegetables, the oil, spices and seasoning in a large roasting pan and mix with your hands until the vegetables are well coated with the oil and spices. Pop into the oven for 45 minutes or until the vegetables are golden and soft, turning over once halfway through cooking, to ensure they are evenly roasted. Remove from the oven and leave to cool. Meanwhile, fry the sausages in a large pan.

Puree the vegetables with enough water to give a lovely soupy consistency and season to taste. Remove the sausages from the pan and slice them. Pour the soup into the pan, add the sausages, stir through, then reheat.

Recipe from Soups & Stews by Sophie Conran



Rustic Bacon and Cheddar Bread

Makes 1 Loaf

Ingredients
320g (11½ oz) plain flour
1 tbsp baking powder
½ tsp salt
¼ tsp freshly ground black pepper
100g (3½ oz)Cheddar cheese, grated
100g (3½ oz) bacon lardons, cooked until just crisp in a little sunflower oil and cooled
200ml (7fl oz) milk
2 eggs
1 tbsp wholegrain mustard
60ml (2fl oz) olive oil

13 x 23cm (5x9in) loaf tin

Preheat the oven to 180OC (350oF), Gas mark 4. Lightly oil and line the loaf tin with parchment paper.

Sift all the dry ingredients into a large bowl. Add the grated cheese and the cooled bacon lardons and mix well. Pour the milk into a large measuring jug, add the eggs, mustard and olive oil and whisk to combine.

Make a well in the centre of the dry ingredients and slowly pour in the liquid, stirring all the time until it is fully incorporated, to form a fairly liquid dough. Pour the mixture into the prepared tin and bake in the oven for 50 minutes. Remove from the tin and allow to cook for a further 10 minutes on the oven shelf to crisp up the bottom. When cooked, it will sound hollow when tapped on the base. Allow to cool on a wire rack before eating.

Recipe from Bake by Rachel Allen