- Food & Drink
If you want to raise money for charity, bake a cake. This time last week, I was at a cake party hosted by Hollowlegs for Macmillan Cancer Support. She and Food Stories cooked a mammoth quantity of cake, including Blueberry and raspberry cake, Irish coffee meringue, Lemon drizzle cake and a fantastic Pear and almond cake.
You can find the recipe for the Pear and almond cake by visiting Hollowlegs’ blog here, where you’ll also find pictures of cakes looking gorgeous, food bloggers eating cake for charity and more information on how to host your own coffee morning/cake party for Macmillan. The official coffee morning/cake party date is the 25th September, so get clicking and then get cooking.
My own charity cake sale proceeds have gone into Team Awesome’s fund for the Food Chain and below is another recipe for one of the sale’s cakes.
If you’re foraging for elderberries, snip bunches of purple berries that are hanging down from the tree and discard any pale, unripe berries. Be prepared to get purple fingers when you strip them from the stalks.
Apple and elderberry cake
Makes 10 slices
450g Bramley apples
Juice of 1 lemon
175g caster sugar
175g unsalted butter plus extra for greasing
3 eggs, beaten
250g self raising flour
1 tsp baking powder
1 tsp ground cinnamon
300g elderberries (stripped from the stalk weight), washed and thoroughly drained
50g icing sugar
1 Preheat the oven to gas mark 4/180°C/fan oven 160°C. Grease a 900g (2lb) loaf tin with butter and line the base with baking parchment. Peel and core the Bramley apples and slice into medium-thick wedges, no thicker than your little finger. Toss in a bowl with the lemon juice and set aside.
2 Beat the sugar and butter together until pale, creamy and combined. Slowly beat in the eggs. Sift in the flour, baking powder and cinnamon and stir to combine. Quickly stir in the Bramley wedges and any juices, then the elderberries. Scrape the cake batter into the prepared tin and bake for 45 minutes to 1 hour until risen, golden and a skewer inserted into the middle comes out clean.
3 Cool in the tin for about 15 minutes, then turn out onto a wire rack to cool completely. Sift the icing sugar into a small bowl and dribble in a little water to make a thick, slightly runny icing. Dip a fork in the icing and swing it back and forward over the cake to drizzle over the icing. Repeat until all the icing is used up (this will make a mess). Leave to set. The cake will keep in an airtight tin for 3-4 days.