NKBV's Canadian cheese-cream-cherry-crumble-cake
- Crumble up some "bastogne cookies" (or graham crackers), and mix them with cornflakes. In a 2:1 ratio. (I've made it without cornflakes before)
- Melt 100gr (a stick) of butter and mix it through the crumbs
- Distribute the mix over a baking dish. Press the crumbs in with the back of a spoon, make sure to press to the edges as well so that you get a proper cake crust.
- Put it in the fridge to cool off
- 200 g of monchou or other cream cheese
- a small can of sweetened condensed milk
- juice of one lemon
- a pot of pitted cherries on juice, drained. Reserve the juice
- maizena, tartina, or some other corn starch
- Mix the cream cheese, condensed milk and lemon juice until it is a smooth batter.
- Pour this into the crust
- Lay the cherries on top
- Mix the cherry-juice with the corn starch to thicken it, and pour it onto the cherries
- Let it all cool down in a fridge (30-60min)
Peter's English Tea Bread
A kind of cake with apricots, plums and raisins
- 75 g dried apricots gedroogde abrikozen
- 100 g dried plums
- 125 g raisins
- 100 g sugar
- 150 - 200 ml Earl Grey tea (warm!)
- 1 large egg (I often use two large, or three smaller eggs, which makes it all a bit more moist)
- 1 tbsp honey
- 225 g self-raising flour
- 1 ts cinnamon
- 1 ts 'mixed spice' (5 spices)
- Cut the dried fruit into small pieces, and mix with the sugar in a bowl. Pour the tea over.
- Let it soak overnight (scoop it around occasionally)
- Heat the overn to 170degrees Celcius
- Drain the fruit, and mix the egg and honey through, then sieve the flour over, with the cinnamon and the mixed spice. Add a bit of nutmeg and salt.
- Mix it all, and pour it into a buttered cake tin.
- Bake it for an hour, until it has grown and comes loose off the sides of the tin.