We are delighted to see that the talented Henrietta Inman is being recognised in our national press. The following recipe appeared in the Sunday Telegraph’s ‘Stella’ Magazine and shows everybody else what I already knew- that she is destined for culinary greatness. Having originally been fans of her delectable Facebook page and recently her new online pageswe found Henrietta at the monthly Snape Maltings Food Market earlier this year. Henrietta trained at the Lanesborough Hotel (among others) and whenever possible cooks with local ingredients, combining them with classical techniques and a fresh take on ingredients, many of which are locally sourced when not grown herself. Feast your eyes on some of these sumptuous treats then feast in real life by baking her lovely fruited loaf cake.
The new baker: Berry, banana and oatmeal loaf-cake by Henrietta Inman
Rapeseed oil gives this cake an earthy and a nutty depth, but for a lighter flavour sunflower oil works well too.
Makes one loaf
120ml (4fl oz) rapeseed or sunflower oil, plus extra for greasing
65g (2¼oz) medium oatmeal
25g (1oz) pumpkin seeds
25g (1oz) sunflower seeds
20g (¾oz) brown linseed
40g (1½oz) rolled oats
75g (2¾oz) white spelt flour
1 tsp bicarbonate of soda
¾ tsp baking-powder
¾ tsp ground Maldon salt
¾ tsp ground cinnamon
finely grated zest 1 orange
2 medium eggs
140g (5oz) soft light-brown Muscovado sugar
150g (5½oz) ripe banana
60g (2oz) dried cranberries
60g (2oz) blueberries
60g (2oz) raspberries
Preheat the oven to 190°C/375°F/gas mark 5. Grease a 19x12x8.5cm (7½x4¾x3½in) loaf tin with oil, and line the base with baking-parchment. Flour the sides with 20g (¾oz) oatmeal, leaving the larger grains to fall to the base.
On a small tray, toast the pumpkin and sunflower seeds for about six minutes. Mix in the linseed. Toast for a further three minutes. Meanwhile, cover the rest of the oatmeal and 30g (1¼oz) of the oats in a bowl with 150ml (5fl oz) boiling water. Stir well and leave for five to 10 minutes.
In a large bowl, combine the flour, bicarbonate of soda, baking-powder, salt, cinnamon and toasted seeds. Mix together the zest, eggs, oil and sugar, then whisk in the porridge. Add to the flour mix. Blitz the banana and cranberries for seven seconds in a food processor until the banana just begins to purée, leaving some lumps for texture. Scrape into the flour mixture and combine well.
Pour into the tin and sprinkle over the remaining oats and fresh berries. Bake for 30 minutes then rotate the cake and reduce the temperature to 180°C/350°F/gas mark 4. Cook for a further 30 minutes or until a skewer inserted comes out clean.
Place on a wire rack and leave to cool in the tin completely (it will slice better cold). Serve with yogurt for breakfast or on its own for tea.