- 1 c. all-purpose unbleached flour
- ½ c. white whole wheat flour
- ½ c. oat flour
- 2 tsp. pure cane sugar
- ½ tsp. kosher salt
- 12 tbsp. Kerrygold Unsalted Butter
- 3-4 tbsp. chilled water
- 5 c. butternut squash thinly sliced
- 1 shallot, thinly sliced
- ⅓ c. Skellig Cheese, shredded
- ¼ c. olive oil
- 1 tbsp. fresh sage, roughly chopped
- 1 tsp. fresh thyme
- 1 tsp. kosher salt
Make crust. Combine flours, sugar, and salt. Stir together. (A note on oat flour: you can make at home by adding old fashioned oats to a high-powered blender or food processor.) Add butter into the mixture by the tablespoon. Incorporate by hand, smashing butter between your middle finger and thumb to fully incorporate into the flour. Add water one tablespoon at a time until dough holds together, again, using your hands to incorporate. Cover and place in fridge to chill.
Meanwhile, make filling. Peel and thinly slice butternut squash. Slice shallot as well, and add into a large bowl with the remaining ingredients. Toss to combine.
Assemble. Preheat oven to 400 degrees F. Press tart crust into an 11-inch tart pan being sure to press the crust up along the sides. Use your other thumb to level the top of the crust. Add filling ingredients, making sure to spread evenly. Bake for 40-45 minutes. Serve warm.
This is one of the most popular treats at our tea rooms. We make it with summer fruits as they appear. All you need on the side is a good strong cup of tea.
- Makes one 1kg loaf
- 250g plain flour
- 2 tsp baking powder
- 115g soft butter
- 225g caster sugar
- The finely grated zest and juice of 1 large lemon
- 2 large free-range eggs
- 100g wholemilk natural yogurt
- 25g ground almonds
- 200g fresh raspberries
- 100g granulated sugar, plus extra for sprinkling
- Preheat the oven to 180C/gas mark 4. Grease and line a 900g loaf tin with non-stick baking paper. Sift together the flour, baking powder and a pinch of salt. Cream together the butter and caster sugar in a large mixing bowl for five minutes until pale and fluffy, then beat in the lemon zest. Beat in the eggs, one at a time, adding a tablespoon of the sifted flour with the second egg. Alternately fold in large spoonfuls of the remaining flour and the yogurt until the mixture is smooth, then fold in the ground almonds.
- Spoon a third of the cake mixture into the bottom of the loaf tin and scatter over a third of the raspberries. Repeat twice more, ending with a layer of raspberries. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the middle of the cake comes away clean.
- Remove the cake from the oven and leave it to cool for five minutes. Mix the granulated sugar with the lemon juice, spoon it over the top of the cake and leave it to soak for five minutes. Carefully remove the cake from the tin and pop it on a wire rack to cool. Peel the paper away from the cake and sprinkle the top lightly with a little more sugar. Serve cut into thick slices. Why not try making this cake with fresh blackberries or blueberries instead of raspberries?