I started off making the semi circle bit and added the three rectangles above it but it wasn't big enough for what I wanted, so I added another row of three rectangles. I wanted it tall enough to hold a bottle of water and as you can see below, it does. I used a duvet cover for the lining.
A few of you asked for the recipes for the blackcurrant cake and loaf from my last post. The cake recipe is from the June issue of Prima and is actually for a Strawberry cake but any seasonal berries can be used.
150g/5oz self-raising flour
100g/4oz pack of ground almonds
150g/5oz caster sugar
1tsp baking powder
400g/14oz punnet of fresh strawberries, hulled and chopped
icing sugar to dust
23cm/9in square cake tin, lightly greased and lined with greaseproof paper
Preheat oven to gas mark 4/170 degrees C (150 degrees C in a fan oven).
Add flour, ground almonds, butter, sugar, baking powder and eggs to mixer bowl of food mixer.
Beat gently for a few minutes till pale and creamy then add milk and beat again briefly till combined. Fold in strawberries (or whatever berries using) till all incorporated, then spoon into prepared tin.
Level surface of cake, pushing any strawberries down into cake mix.
Put in oven and bake for about 45mins - 1 hour or till golden and cooked through. Test with a skewer, if it comes out clean the cake is ready. Leave to cool for 10 minutes then remove from tin and leave to cool completely.
Dust with sieved icing sugar to serve.
The recipe for the loaf is old so the measurements are only in ounces
Cheddar Sunset Loaf
2 eggs, beaten
4oz Double Gloucester cheese, grated
1oz fresh breadcrumbs
1/2 level tsp oregano
1/2 tsp soy sauce
1 small onion, chopped
salt and pepper
6oz self-raising flour
3oz Cheddar cheese, sliced
Mix together the eggs, Double Gloucester cheese, breadcrumbs, oregano, soy sauce, onion and salt and pepper to taste. Work in the flour a little at a time to make a soft dough. Knead well and divide into two pieces. Place one piece in the base of a buttered 1lb loaf tin. Skin and slice the tomatoes and place over the dough. Arrange the cheese slices on the tomatoes and top with the remaining dough.
Bake at 180 degrees C for 40-45 minutes or until firm and golden.
Cool on a wire rack. Serve sliced with butter.