I am pretty excited to be writing some posts inspired by Hill Street Farmer’s Market, of which this is the first. Not only is the produce fantastic, but in order to get to the market and back, before Saturday football, I have to duck out of the chaos that is family breakfast time. Shortly after 8am, with just the littlest member of the family under one arm, I was able to close the door behind me and breath in the still morning air. Anyone with kids will relate to what a luxury that is.
There was no traffic, a few students with remnants of last night’s fancy dress to smile at, evoking memories of footloose and fancy free days …and the promise of good coffee. No one asked me the same question 15 times in steadily higher pitch, from the back seat, or tried to draw me into refereeing side by side seat kicking match. Within moments of leaving the house I had decided this was a little outing I really needed to take every Saturday. So I figured I had better get something good. Something I couldn’t get from the local supermarket.. something I really needed to visit the farmers market for. I got a basket full.
First up, it’s the turn of the perfectly ripe peaches and sweet end of season raspberries. Some of which were just eaten fresh, but some formed the base of this gorgeous peach and raspberry upside -down cake. You start by lining the base of a cake tin and greasing it – sprinkling it with a little granulated sugar and covering it with peach slices. They don’t need to be beautifully chopped because it looks completely stunning anyway and having the peaches a bit randomly cut just adds to the charm. Between the peach slices, dot a few raspberries.
For the cake bit I used bigger quantities than usual as hoping it might actually last through the weekend, rather than be demolished in one sitting. 100g of melted butter , just less than a cup of soft brown sugar, 4 – 5 spoons of yogurt – beat it all together then in with 4 eggs, just under a cup of coconut flour, 1 cup ground almonds and a couple of spoons of brown rice flour, 1 tsp gf baking powder. It looks like quite a dryish cake mix so you kind of need to spoon it fairly carefully over the fruit – smooth it over and bake it. Once again I forgot to check the timings but it was probably close on 40 mins. It goes quite brown on the bottom and springs up.
More market treats coming later.