Quickbreads

I use Self-Rising Flour normally, but you can use AP Flour with baking soda or baking powder if you prefer.

Claudia Roden's Classic Jewish-Spanish Orange Almond Cake
For Claudia's historical post, google search her name and this recipe. I've updated things a bit from the 1964 original...

9” cake tin

2 large Navel Oranges
6 Eggs
9 oz Sugar
2 Tbsp Orange Poaching Water
1 tsp Baking Powder
9 oz Blanched Almonds, coarsely ground.... or 9oz of Almond Flour

Wash the oranges and boil (simmer) them whole (un-pierced) for 1½ hours, or until they are very soft.

Beat the eggs with the sugar.  Add the orange water, baking powder and almonds and mix well.

Chop the oranges and purée everything (sking, pith seeds, the lot) in a food processor.

Mix puréed fruit thoroughly with the egg and almond mixture and pour into a 23cm (9 inch) oiled cake tin dusted with semolina flour (or use baking spray) – preferably non-stick and with a removable base.

Bake in a preheated 375F/190C/gas 5 oven for an hour.   Let cool before turning out.

Oatmeal Cardamon Pear Bread #1

My own idea, mixing oatmeal and wheat flour...  I like Barlett pears for this.

1-1/3 cup Quick Oats
1 cup Self Rising Flour

1 cup pureed whole Pears (skin and all except stem – about 2 medium)
1 cup chopped Pears, skin on no seed core (about 1-1/2 large)
1 cup plain Skyr or Greek Yogurt
1 Tbsp freshly ground Green Cardamon pods (not Black Cardamon)
1/3 cup Vegetable Oil
½ cup Light Brown Sugar
1 large Egg, beaten

In a bowl, combine oats, skyr and pureed pears. In a larger bowl combine egg, cardamon, sugar and oil.

Combine oat mix and egg mix into the larger bowl and fold in the chopped pears until well distributed.

Transfer to a prepared (sprayed or buttered) 9x9 baking dish. Bake @350 for 40-45 minutes until a toothpick comes out clean.

Wonky Kiwi Loaf

Having spent several weeks in New Zealand, I found a fabulous and easy recipe for Kiwifruit Bread, a favorite "slice", as they say in Aotearoa.  BTW kiwifruit skins are completely edible, if you don't care for the texture, wash them, then wipe with a washcloth before biting into the fruit.

2 or 3 soft ripe kiwifruit, skin on
2.5 cups Self Rising Flour
.5 cup sugar
½ teaspoon salt
3 large eggs
.75 cups softened butter
1 teaspoon vanilla extract

Prepare the Kiwi Fruit - Wash the kiwi fruits thoroughly to remove any dirt. Use a cloth to gently rub the skin, removing the fuzzy texture. Slice the kiwi fruits and puree in a food processor until smooth. Set aside.

Prepare the Batter - In a large mixing bowl, beat the softened butter and sugar together until pale and fluffy. Add the eggs and vanilla extract to the butter-sugar mixture, continuing to beat until well combined. Sift in the flour. Mix until you have a smooth batter.

Combine Kiwi and Batter -- Gently fold the prepared kiwi puree into the batter until fully incorporated.

Bake the Cake - Preheat oven to 350°F. Grease or spray a loaf tin or cake pan of your choice. Pour the kiwi-infused batter into the prepared tin. Bake in the preheated oven for 50-55 minutes or until a toothpick or cake tester comes out clean.

Note: For added texture, peel a couple additional kiwifruit and cut into pieces. Toss with a couple tablespoons of cornstarch (prevents the fruit from sinking to the bottom) before folding into the batter. Be sure, if you do this, to add a bit of extra sugar, or honey, to compensate for the cornstarch fruit coating...