day by day 17.04.2020 with recipes

Hello and welcome.

A busier day here today. It was a cool 21C {69.8F} so I spent the morning inside baking.

This note was left on our car windscreen one afternoon when picking our grandson up from school.  It is still sitting on my side table as a reminder.

Kombucha is brewing on the old ice chest. My grandmother in the background, she sits quietly and watches over my kitchen.

Now for the baking...

I started out by baking this cake after reading about Julie's cake on her blog. I switched the feijoa for guava and my oh my, this cake is so delicious!

Feijoa and coconut cake

(copy and pasted)

 INGREDIENTS

125g butter, softened *{I used nuttelex}
1 1/4 cups caster sugar
2 eggs, separated *{I used flaxseed and whipped aquafaba}
1 1/4 cups self-raising flour
1 cup desiccated coconut
3/4 cup chopped fresh feijoas
1/2 cup milk *{I used soy milk}

METHOD
1. Whipped cream, honey and toasted flaked coconut to serve (optional)

2. Heat oven to 170°C fanbake or 190°C regular. Spray and line a 23cm spring-form cake tin.

3. Cream butter and sugar for 3-4 minutes on medium speed until light and fluffy. Add egg yolks and beat well.

4. In a separate bowl, whisk egg whites to soft peaks.

5. Sift flour over butter mixture and fold in with coconut, chopped feijoa, milk and beaten egg whites.

6. Spoon mixture into prepared tin and smooth top. Bake for 35-40 minutes or until golden and a skewer inserted in the centre comes out clean.

7. Serve cake warm with cream and honey and a sprinkling of toasted flaked coconut. It is also delicious eaten cold, dusted with icing sugar.

Serves 8

*What Tania used in this recipe.

*****

While the oven was on, I decided to make up a few upside down pear and ginger desserts, recipe here.  I had three pears in the fridge that needed using so I made three of these in alfoil trays, two for freezing and I will give one to my parents. I have made this before and it is a favourite.

 

UPSIDE DOWN PEAR & GINGER DESSERT (copy and pasted)

For the topping, which is actually the first layer in the pan.
2 tablespoons Brown Sugar
1 tablespoon melted Butter
1 firm, sliced Pear
Set the oven to 160 degrees Celsius...Place the melted butter in a loaf tin, then sprinkle the brown sugar over the butter. Arrange the sliced Pear on top of the sugar mix....arrange in a pattern if you wish.

Now the batter.
150 grams Butter *{I used Nuttelex}
60 grams Brown Sugar
80 grams of Flour...(I used Plain Wholemeal Four)*{I used the same}
1 teaspoon Baking Powder
2 teaspoons ginger (I used the bottled crushed ginger) *{I used powdered ginger}
1 egg *{I used flax egg}
1/4 cup milk *{I used soy}

Cream the butter and sugar together, then beat in the egg. Add the remaining ingredients, and mix well.
Pour the batter over the sliced Pear and bake for about 30 minutes....
Allow to set in the loaf tin until cool to the touch...(I found a better result when turning the dessert up-side down, if you allow it to cool first). 

*What Tania used in this recipe.


Next it was time to make whipped cream. I use chilled coconut cream, icing sugar and vanilla essence.

Yum with the guava cake!

Outside...

We had 7.5 ton of crusher dust delivered first thing this morning.

We live along a heavy vehicle detour road and I captured this pic of a dump truck going past today.

A wheel barrow load of garden soil ready to go into beds tomorrow.

This succulent is growing out of a pot that has tipped over slightly. It looks as though the plant is pouring out. Hard to capture it in a photo.

Tomatoes.

The grapefruit is changing colour. This tree is loaded as usual.

There are bunches of them.

Late afternoon peek at the bee hives. Most of the bees were still out foraging and flying back and forth.

 
Watering station for the bees.

How was your day? What did you get done today?

Take care my friends and I will see you soon.

xTania