I think we can officially tell I’m the worst food blogger ever! It’ been an awfully long time since I share something in here, well actually I barely post nothing. One post since the birth of the blog itâ€™s not very glorious, to say the least. This year has been quite busy, but if I’m honest to myself, itâ€™s not the actual reason I post nothing in here. I think Iâ€™m too much of a perfectionist and sometimes Iâ€™m my worst enemy, but since the new year is coming very quickly, itâ€™s a good time for taking good resolutions and get back to the kitchen.Â
Do you like to forage? Iâ€™m very new in this field but I always been passionate about plants, especially since my mom bought me a beautiful book about the use of plants in medicine form my thirteen birthday. But I never concretely applied my knowledge, and I rarely pick plants to cook with mostly because Iâ€™m too afraid to be wrong and to poisoned myself badly, Iâ€™m kind of a clumsy person. Â Until now, I foraged only the things Iâ€™m sure to be impossible to mistaken like mushrooms (porcini and some other variety I know well) chestnuts, blackberries, nettles, and medlar fruits: the subject of today’s recipe. I recently decided it was time to be more confident, and with the help of different books and inspired by amazing foragers on Instagram, Â I begin to dig into the foraging world.Â
I stumble upon that medlar tree during a walk in the forest, it seems like nobody cames to pick them: medlar is kind of a forgotten fruit, and itâ€™s such a shame since itâ€™s a very delicious one. They are not edible when picked you have to let them “bletted” during few weeks but it worth it, they taste a bit like apples, quince, and chestnuts a great mix of flavors right? Â You can cook it very simply in jam or jelly which Iâ€™m usually doing, but recently I have a real obsession about pound cake, so I bake a late fall one with medlar purĂ©e, roasted almonds, and cinnamon to add a bit of warmness and comfort to those grey days.
Itâ€™s been a long time since Iâ€™ve been so satisfied while cooking, there something very special about picking products in the wild to cook with afterward. I felt like some sort of adventurer or an ancient and powerful witch playing with plants in the forest, it was quite fun if you forget the part I stuck myself in a bramble bush. I’m going to keep digging in that new exciting field, and if my recipes are good enough I will share them in here. Thank you so much for reading those few lines, I hope those last days of the year will be beautiful for you.Â
Medlar pound cake
FOR THE POUND CAKE:
- 4 Big Eggs
- 200 g Sugar
- 200 g Melted butter
- 200 g All purposed flour
- 100 g Medlar purĂ©e
- 1 tsp. Cinnamon
- 30 g Roughly chopped almonds
FOR THE MEDLAR PURĂ‰E:
- 200g Bletted medlar fruit
- 50 mL Water
- 1 tbsp. Maple syrup (optional)
- 25 min
- 50 min
- Ready in:
- 1 h 15 min
FOR THE MEDLAR PURĂ‰E:
- Before to begin you have to be sure that the medlar fruits are bletted, they have to be brown and very soft to the touch. You will need about 100 to 150 g medlar purĂ©e for the pound cake recipe and about 200g of bletted medlar to make the purĂ©e. The final amount of purĂ©e is going to depend a lot of the seeds size in the fruit and the amount of flesh you're going to scrape out of the cooked fruits.
- Cut the fruit in half and remove the five seeds but keep the skin. Once you finished put the seedless medlar fruits in a pan with the water and let it cook medium heat until it comes to a boil (about 3/4 minutes) put the fire down and let it cook for about 2 more minutes. Put aside and let it cool down a bit.
- Put one tablespoon of the cooked medlar in a thin strainer and with the help of a tablespoon scrape out the fruit flesh, repeat until all the mix is filtered. I love to add a bit of maple syrup to my medlar purĂ©e, but it's completely optional.
FOR THE POUND CAKE:
- Preheat the oven at 180Â°.
- Break the eggs and separate the yolk and the white. Put the yolk in a big bowl and the whites in a smaller one. Beat the yolk with the sugar and the cinnamon until you got a smooth mixture.
- Add the melted butter and beat until smooth. Add the flour little by little and beat until you got a beautiful and homogeneous mix. Set aside.
- Beat the eggs whites with a pinch of salt until it forms stiff peaks, add the whites very slowly to the preparation with a wooden spoon. To finish, add the medlar purĂ©e to the preparation and mix very gently just enough to incorporate the purĂ©e until it forms a sort of marble pattern.
- Put the dough in a buttered tin (the preparation has to fill three-quarters of the pan). Sprinkle with the roughly chopped almonds. Bake for about 50 minutes