Sharpham Park

Farmhouse Breakfast Week at the end of January was a roaring success. Spelt was hugely admired by keen breakfasters who’d never tried it before. We gave tastings throughout London and the south of our bread, muesli, puffs and granola, including Natural Kitchen where Alex managed to turn Mark Owen from Take That into a spelt convert! Along with delicious health awareness we also gave some more indulgent breakfasts at Kilver Court, and even invented a surprise sausage containing smoked bacon, baked beans, mushrooms, brown sauce with the usual pork.
 

Kilver Court will continue our breakfast theme on February 16th with our Essential Business Breakfast from 8 to 9am. This is an exciting opportunity to rub shoulders with like minded professionals and our theme this month is wellness. Advance booking essential with the £7 fee covering an ample buffet breakfast.

And an early reminder that March 6^th is the date for our Wedding Fair at Kilver Court. We’ll have the best local wedding suppliers attending our show, with a romantic vintage style this year. There will be free entry to the fair and gardens so don’t miss it this special wedding year.

Click here for further information: wedding fair



 

Oranges are at their best this time of the year and filled with sunshine to banish the winter blues.

For the cake:

175g butter, soft

175g castor sugar

3 eggs, beaten

90g white spelt flour

85g rice flour

15ml baking powder

Finely grated zest of 1 orange

 

For the icing:

10ml orange juice (from about half an orange)

75g butter, soft

250g icing sugar, sifted

 

Preheat the oven to 180C. Line and grease an 18cm round tin, or preferably use a ring tin if you have one.

Beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well. Sieve together the flours and baking powder. Fold in half the flour, then the rest. Fold in the grated orange rind. Spoon into the cake tin and bake for 30-40 minutes until it is well risen and springs back when lightly pressed. Leave for 5 minutes then cool completely on a wire rack.

To make the icing beat the butter until light and fluffy. Gradually stir in the icing sugar and orange juice. Beat well until light and smooth. Cut out a hole in the centre of the cake. Smooth the icing over the cake and put to one side to dry. Decorate the centre with flowers or the remaining orange half.