By Sophie Hansen
Sophie Hansen lives on a farm west of Sydney with her farmer husband and 2 young children. She and her husband grow deer and sell venison at farmers markets across the state of NSW as well as in commercial specialty butchers/deli's. Sophie is an acclaimed food writer; her blog ‘Local is Lovely’ features a collection of beautifully illustrated recipes and resources for people who love farmers and local dining experiences. She has also created Local is Lovely the book which she describes as being 'a seasonal collection of recipes and stories celebrating fresh local produce'. Of course Sophie will be touching base with The Beetle Shack every month to share mouth watering recipes from snacks to three course meals.
1/2 cup buttermilk
1/2 cup caster sugar
1 1/2 cups self raising flour
60g butter, melted
1 tsp vanilla paste
1 tsp lemon zest, finely grated
4 apricots, halved and quartered
1 handful red currants
4 tbsp caster sugar and 1/2 tsp mixed spice
Preheat oven to 180C and grease and line a loaf tin or 20cm springform cake tin. Mix the buttermilk, egg, sugar, flour, cooled melted butter, vanilla and lemon rind together in a large bowl and stir until well combined. Spoon mixture into the prepared loaf or cake tin and smooth over the top. Arrange fruit to your liking then combine the caster sugar and mixed spice and dust this over the top. Bake for 30 minutes or until the edges are golden brown and the top firm. Let cool in the tin for a few minutes before turning out onto a wire rack. Serve with thick natural yogurt or some ice cream.
Check out Sophie's recipes for Poached Apricots and Apricot Ice cream HERE