Recipes to highlight our autumn harvest.
Linda's Sweet Potato Cornbread
900g sweet potato – boiled and mashed (to yield 2 cups)
125g butter
4 eggs lightly beaten
¼ cup brown sugar
½ teaspoon bicarb of soda
Pinch salt
1 teaspoon ground cinnamon
1 cup plain yoghurt
2 cups fine polenta
Preheat oven to 180’ – butter a 20cm square cake tin.
Pure sweet potato in a mixer or food processor with all ingredients except yoghurt and polenta.
Stir in Yoghurt and polenta and pour into prepared tin.
Bake for45 minutes or until a fine skewer inserted in the centre comes out clean.
Cool a little before turning out and cutting into squares.
Note: Pumpkin can be substituted for sweet potato. Finely diced chilli can also be added for a different flavour.
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| This Gramma Pie disappeared off the plate before I could photograph the whole cake. |
Linda's Gramma Pie
Pastry
2 cups (300g) plain flour
250g softened butter
½ cup icing sugar
1 egg plus 1 yolk – beaten lightly
Combine flour and icing sugar, rub in butter. Stir in egg mix until well combined.
Gently knead pastry on a floured surface and press into a flat disc. Wrap pastry and refrigerate for an hour.
On a lightly floured surface roll our pastry until large enough to fit a 28cm flan tin – trim edges.
Filling
¾ cup sultanas – if desired soak in your favourite liquor overnight
1kg Gramma – boiled, drained well, and mashed
60g butter
2 egg yolks
½ cup raw sugar
½ cup plain flour
1 tablespoon lemon rind
½ cup lemon juice
1 teaspoon nutmeg
1 teaspoon mixed spice
'Australian Sweet Lime' Cake
These are not native limes but an Australian bred lime. They are sweet and refreshing to eat like an orange. Use the Mandarin Cake recipe elsewhere in the blog and substitute the limes.
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| Lime Cake using Australian Bush Limes. |
This cake was topped with Tahitian Lime slices and syrup, to cut the sweetness a little. Carol added cinnamon quills to the syrup.
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