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Salsa Verde & Apple Streusel Cake

Tonight my friends lovely daughter popped round for dinner. We had lamb steaks, salute potatoes, salad and a delicious salsa verde. For dessert I made apple streusel cake.

The salsa verde was such an amazing flavour burst in your mouth. It's the first time i've ever made it. I didn't follow any particular recipe, just a load of fresh herbs, namely coriander and parsley, with the addition of a little mint, just one stem, then some chopped capers,crushed cloves of garlic and a splash of olive oil, quite a bit of chopping, and thats about it, other than leaving it for half an hour to let the flavours develop.
  • Pkt coriander
  • Pkt parsley
  • Stem of mint leaves
  • 2 tablespoons of capers     
  • 2-3 fat garlic cloves   
  • olive oil           
Apple streusel cake

pre heat oven 180
  • 500g chopped cored eating apples 
  • (tossed in a tablespoon of lemon juice)
  • 125g unsalted butter
  • 125g caster sugar
  • 2 eggs
  • 225g plain flour
  • 3 tsp baking powder
  • 1 tsp cinnamon
  • 3 tbsp milk
  • Topping
  • 40g hazelnuts
  • 40g plain flour
  • 25g dark brown sugar
  • 25g butter
  • Firstly make the topping, just blend ingredients till you get a crumbly texture,in the food processor. Transfer into a bowl.
  • Now cream butter and sugar in processor until light and fluffy, add eggs one at a time.
  • Sift in flour, baking powder and cinnamon,fold in milk,then chopped apples.
  • Spoon into prepared 9 inch tin.
  • Spoon over streusel topping.
  • Bake for about an hour, cool in tin for 10 mins, then finish cooling on a rack. Delightful.

This cake is so light, with the lovely warming flavour of cinnamon running through, I served it at room temp, with a little pouring cream, it was truly gorgeous, one I will make time and time again.