Zero sugar sweet cake

A cake for a sunny Spanish Wednesday morning.

Two over-ripe, ready for the bin bananas, raspberry tea-soaked cranberries and raisins, olive oil, flour, baking soda and two eggs. Mixed to no recipe, using guess-timates and my #Lidl stand mixer. I did take care to add the eggs one at a time and to fold in the flour.

Cooked in the #Weber BBQ, for just 10 minutes, regulating the temp at 180 degrees by using a bowl of water in the bottom, and opening and closing the lid. Really sweet, despite no sugar, as the bananas were so ripe. Okay, practically rotten. But it tastes good!

 

Just one glitch – having kids at college, so there’s no-one to lick the bowl 😦

Nispero!

What is it?  It’s  a LOQUAT – and here are hundreds of them around at the moment – like figs in Autumn they grow like weeds here in Andalucía. 

BIBASSIER in France, WOLMISSPEL in Germany, NISPERO here in Spain. In England? The delightfully named MEDLAR.  Indigenous to Central China, I had my first taste for breakfast this morning, Pedro next door bought them at the monthly market mistaking them for Apricots – an easy mistake, they look for all world like an Apricot, but are quite different inside.

Lots of shiny jewel like seeds, a tough often blemished skin and a soft fruit that’s packed with pectin, so jelly and jam, crumbles, ice cream, chutney, put them in Moroccan dishes with Lamb and Chicken, with curries, or just eat them as they are!

fLICKR PHOTO

Persimmons!

I have been sooo lazy with this blog!  As November starts I shall make an early NY resolution to get on a bit more with it.

We are so lucky to live here in Las Alpujarras and I guess I just neeed to have my camera at the ready a little more – we are spoilt with the bounty of food that we receive from neighbours and friends, and the amount of wild food available, and we do use it all – I´m a great preserver! – I just need to take more photos and blog it as I do it…

Today the bag was from Antonio and the contents a ton of Caqui fruit – persimmon to you!