The Farmer's Wife shares farm stories, helpful lists, and delicious recipes

 

 

The Farmoir is one of my favourite literary genres and Helen Rebanks' 'The Farmer's Wife' has been added to our cookbook shelf with more than 60 recipes and Helpful Lists including Pantry Staples, Favourite Cookbooks, and Meals for When I'm in Survival Mode. The Rebanks' story will be familiar to those who have read James Rebanks' 'The Shepherd's Life' and 'English Pastoral.' It is generous of Helen to share her experience of their farm, family, home and community in the Lakes District of England. As you can imagine, it is not all bucolic bliss and gives the reader insight into the realities of putting food on the table, whether it's as farmers or parents. Helen and James Rebanks will be guests at the Grounded Australia farming and food conference in the Huon Valley, Tasmania from December 4-5, 2024, joining speakers presenting more than 40 talks and 'walkshops,' enjoying good food, company, and music. I made Helen's Coffee Cake and there were appreciative noises from our family, and second helpings all round. This is a book that I'll re-read to immerse myself in the Cumbrian faming landscape, and dip into for recipes from an experienced professional and family cook.

Coffee Cake from Helen Rebanks' The Farmer's Wife

Prep 45 minutes. Cook 20-25 minutes. Serves 8.

What you need: For the Cake - 170g/6oz unsalted butter at room temperature, 170g/6oz soft light brown sugar, 3 eggs, 170g/6oz self-raising flour, 2 tbsp strong coffee (I made a stovetop espresso, Helen suggests 6 tsp of instant coffee mixed into 5 or 6 tbsp of boiling water for the cake, filling and topping).

For the buttercream filling - 50g/2oz softened unsalted butter, 100g/4oz sifted icing sugar, 1 tbsp strong coffee, 1 tbsp whole milk.

For the coffee fudge frosting - 170g/6oz icing sugar, 25g/1oz unsalted butter, 50g/2oz soft brown sugar, 2 tbsp single cream, 2 tbsp strong coffee, walnut halves to decorate.

What you do: 1. Heat the oven to 180 C/fan 160 C/gas. Grease and line 2 x 20 cm round cake tins. For the cake, use a large mixing bowl or stand mixer to whisk the butter and sugar until creamy and smooth, scraping the sides of the bowl to combine.

2. Add one egg at a time with a little flour to stop the mix curdling, then add the rest of the flour.

3. Beat in the strong coffee until combined. Scrape the cake batter into the two lined cake tins, denting the centre of the mixture to help them rise evenly.

4. Bake in the middle of the oven for 25-30 minutes, checking them after 20 minutes, aiming for golden and springy to touch and no raw cake mix when tested with a skewer. Cool in tins for 10 minutes before tipping onto cake racks to cool completely.

5. For the filling, whisk the soft butter before adding the icing sugar.

6. Add the coffee and milk and whisk thoroughly until smooth. Cover and leave to set in the fridge.

7. When the cakes are completely cool, turn one onto a serving plate, gently spread with the cooled buttercream and then place the second cake on top.

8. To make the topping, sift the icing sugar into a heatproof bowl.

9. Put all the other ingredients into a pan (butter, sugar, cream and coffee) and heat, watching closely so it doesn't burn, until it boils and rises. Remove the pan from the heat and pour the hot mixture steadily into the icing sugar. Use a balloon whisk to beat the mixture until smooth and fudge-like.

10. Top the cake with the fudge frosting while it's still warm, spreading with a metal palette knife. Decorate the top with walnut halves. I coated walnut halves with a dusting of icing sugar and stirred over a low heat before forming a cluster on the cake.

 

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