Last week the Barn Cafe was awash with holly, berries, ivy, flora, fauna, and oasis rings... the winter wreath making class had arrived!
The half day event, which was held over two days, had everyone really putting their heart and soul into it. Jane, our Plant Centre Manager, was a great host and never seemed to tire of helping people make decorative bows. Vicki from the garden also helped with her infectious personality and love for the garden. It was a definite success, and there were even some second-timers to give advice to the green wreath makers!
Christmas music was played, lunch was enjoyed, and the second best loved thing about the event (besides the wreaths, of course) seemed to be the apple and sultana cake. We had quite a few requests for it, and Sarah our Chef has graciously given the recipe for you to enjoy. Enjoy!
Apple and Sultana Sponge (makes 1 large)
This can also be made gluten free, just replace the self raising flour with rice flour.
1 springform pan, lined and lightly greased
6oz. self raising flour
3 freedom food eggs
1/2 tsp. mixed spice
1 large cooking apple, large diced
In a large bowl, beat the margarine and the sugar until creamy. Add the eggs one at a time, beating well after each addition. Add the flour and mixed spice, then the diced apple. Pour half of the mixture into the springform pan, then top with sultanas, then add the rest of the batter. Bake at 180' for about 25-30 mins. If you're cooking in a fan oven, reduce the heat to 160'-170' depending on your oven.
Sprinkle the cake with sugar (if you wish) and serve with fresh cream. It will last three days - if you don't eat it first!