This was a recipe adapted by Vicky using the muesli we make for breakfast. Our muesli contains our own almonds and walnuts, peach leather and also cranberries and sultanas. We baked them in the bread oven and would have them in our teabreak when we were picking the olives. It was definitely something to look forward to. The honey was made by our neighbour.
400g porridge oats
50g dried fruit
Melt the butter and add the sugar and honey. Add all the other ingredients and pour into a 25cm x 25cm tin. Bake in a hot oven at 180ºC for 15-20 minutes or until the flapjacks are firm. Leave to cool and then cut into squares.
I saw this cake in the Good Food magazine and have cooked it several times for Janet, John’s mum for Christmas. Even though I don’t particularly like Christmas, I love the smell of this cooking at the beginning of December. It’s not always possible to get all the different types of dried fruit in Spain, so just use whatever you can get your hands on.
4 small clementines
200g unsalted butter
275g dried fruit (sultanas, raisins, currants, etc.)
100g glacé cherries, quartered
2 tablespoons brandy
200g soft dark brown sugar
3 eggs, beaten
1/2 teaspoon cinnamon
1 teaspoon mixed spice
pinch ground cloves
140g ground almonds
1 teaspoon baking powder
Cover the clementines with water and bring to the boil. Simmer for 1 hour and then drain.
Heat oven to 180ºC. Line a 20cm tin with baking paper.
Remove any pips from the clementines and pulse in a food processor.
Combine the dried fruit, cherries and brandy in a bowl. Add the celemtine pulp and mix well.
Cream the butter and sugar together until pale. Gradually add the beaten eggs. Mix together the dried ingredients and fold into the egg mixture, adding the fruit mixture.
Spoon into the tin, smoothing the top and bake in the middle of the oven for 30 minutes. Turn oven down to 160ºC and cook for a further 40 minutes. Cover top with foil if necessary to prevent excessive browning. If you’re using a fan oven, reduce temperature by 20ºC.
Leave the cake in the tin for 30 minutes to cool before turning out.