This Gluten Free Apple Upside Down Cake is moist, light and fluffy, with perfectly caramelised apples baked into the top. It’s so easy to make and the texture is absolutely to die for, you’d never guess this Apple Upside Down Cake was gluten free – it will be your new favourite fall bake!
Ah, autumn! That transitional season where the leaves change, the clocks go back, warm weather becomes a thing of distant memories, and pumpkin spice dominates the entire world! Here in London this week it feels like we skipped autumn altogether and went straight to winter, it’s friggin’ freezing! But with how up and down the weather has been here lately, I’m holding out hope it will warm up again for a while before we’re fully submerged into winter. Our clocks went back over a week ago, so I’m mostly used to leaving for work in the dark and getting home in the dark now, but I am not used to this freezing temperatures, I need to go glove shopping stat! Look at me talking about the weather, how boringly British of me! Let’s talk about this Gluten Free Apple Upside Down Cake instead!
This Blackberry, Cinnamon and Fig Margarita is the perfect fall cocktail. With a delicious blend of sweet, sour and warm spice you won’t be able to resist them! They’re really simple to make, which is handy because everyone will be asking for refills! This Blackberry, Cinnamon and Fig Margarita is the perfect cocktail to serve this thanksgiving!
I know a lot of you are probably still lamenting the end of summer, but not me! Summer has it’s advantages; lovely fresh produce, long days, sunshine, and cocktails galore to name a few. But, as much as I love sunshine, I hate the heat. It does not agree with me! The sun may be hibernating more and more as we delve into autumn and the days are already getting much shorter but in return we get crisp air with cooler days and colourful foliage. And we may start saying goodbye to the strawberries and peaches of summer, but we can say a big hello to the blackberries and figs of autumn, and not to mention the absolutely gorgeous, warm spices that dominate this season. Yes, I think it’s safe to say that I am big fan out autumn. Especially because it means I can give my favourite summer cocktail an amazing autumn makeover with this delicious Blackberry, Cinnamon and Fig Margarita! Yum!
Delicious layers of fresh whipped lemon cream, meringue pieces, lemon curd and fresh blackberries make up this Eton Mess, a classic English dessert given an Autumnal makeover! Every layer is homemade but so easy, and if you make the meringue and curd in advance (or use store bought) this incredible dessert can be put together in minutes!
So, if you follow me on any kind of social media you may have realised that the Rugby World Cup is currently underway and I’m a big England supporter! Last weekend we had a crushing defeat against Wales (we only lost by three points, but losing to Wales is the worst thing that can happen to us!) so I’ve been kinda bummed all week! Tomorrow we play Australia, it’s really important that we win this one and score a lot of points, so I’m pulling out all the stops in my support – including creating a special dessert recipe in support of England Rugby. And so this incredible dessert was born – Blackberry & Lemon Eton Mess!
Homemade, from scratch, flakey, buttery puff pastry with a fall spiced apple and blackberry filling and fresh whipped cream. So delicious and much easier than you think, this recipe includes a step by step guide on how to make your own real puff pastry from scratch! The perfect treat to welcome in Autumn.
I love autumn, I can’t imagine there are many people that don’t love it! But as I sit here and write this post, ready to gush about how wonderful this season is, it’s pouring down with rain and has been all day – that’s the reality of British fall! The leaves may turn beautiful colours, but they’re soggy piles of mulch on the ground! And you can get cosy in your oversized sweater, but you’re gonna ruin the wool as soon as you step outside! On the plus side, the miserable weather is the perfect excuse to stay indoors and fill your house with wonderful autumn baking aromas – and these apple and blackberry cream turnovers are a great start!
(disclaimer: there are affiliate links included in this post. I also received products free from Kitchen Craft to test out, however no obligation was attached to review or blog about them. All opinions are 100% my own)
Quince is something I’ve never baked with before, or even eaten. But I was in the Asian supermarket near me stocking up on some kefir milk and was having a little browse through their fruit and I saw quince. I vaguely knew what a quince was but wasn’t 100% of the taste or texture. But I thought hey, this kind of looks like an ugly lemon, I’ll buy it and figure out what to do with it later!
That’s actually a pretty good metaphor for how I tackle life actually! I did a bit of research online and it turns out quince needs a bit of preparation before it’s edible, in it’s natural state it’s very hard, woody and astringent, but once you’ve poached it for a bit the sweetness comes out and it has a lovely floral taste. Quince is high in pectin so lends itself well for jam and jelly making, my research actually lead me to discovering that quince is what marmalade was originally made out of!
You do need to take care when prepping the quince because the woody, spongy nature of the fruit makes it quite difficult to cut and you don’t want to lose any fingers! Once it was peeled and sliced and all my fingers were still in tact, I poached it in water and sugar with a cinnamon stick. The internet told me that when it was ripe, it would have an aroma when you hold it up to your nose, so I held it up to my nose and the aroma was similar to that of an apple – so poaching it with cinnamon seemed like a good move! The internet also told me that my quince would turn a vibrant coral pink when it was done, however don’t believe everything the internet tells you! After about 40 minutes of poaching, mine was nice and soft but only had the faintest hints of a pink hue. I decided to use my own judgement and declare it poached. Further research told me the amount of pectin in your quince determines how pink it goes, so I guess mine didn’t have a lot of pectin in it. I drained it, saved the poaching liquid and pureed the quince ready to bake with.