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Iford Manor (Part 2)

(Continued from Part 1) ... I knew that Iford Manor was my kind of garden when I saw the statue of "Dying Gaul" perched on top of a wall. We can't afford one for our garden but we do have a little version inside the house - The garden continues uphill with areas that are naturalized as well as manicured  -  A very theatrical area with some of the statuary from Peto's travels - Peto loved curved benches. In addition to Italian gardens, he was influenced by the Arts & Crafts movement. Some think that his love of curved benches came from the paintings of Lawrence Alma-Tadema. Some copies of his works were found in Peto's files - "Expectations" by Sir Lawrence Alma-Tadema Small buildings also dotted the landscape - The largest building was the cloister which housed more of his classical treasures - There is even a Japanese garden - Various pathways and woodland trails led to a road above the gardens. This set of stairs was roped off, but there were more ...
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Blueberry-Nut Loaf Cake


Blueberry season has arrived. They are abundant in our region. I have thought about going to one of the local farms where you can pick them yourself but they are readily available at grocery stores and farmer's markets. I purchased berries that were grown in Salem, Oregon and that had already been frozen. They were delicious!

This recipe is from Maida Heatter's Cakes.

 1 1/4 cups fresh blueberries
2 cups sifted all-purpose flour
1/2 tsp salt
2/3 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1 egg
2 TBS unsalted butter, melted
1/4 cup orange juice
Grated zest of two large oranges
1 1/4 cups walnut pieces

Preheat the oven to 350. Butter a 10 1/2 x 4 x 3 inch or 9 x 5 x 3 inch loaf pan. Dust with fine bread crumbs.

Wash the berries and allow them to completely dry. When dry, toss the berries with one teaspoon of flour.


Sift together the remaining flour, salt, sugar, baking powder and baking soda. Set aside.

Beat the egg and mix in the orange juice and butter. On low speed, gradually add the sifted dry ingredients. Stir in the orange rind and the nuts.



Place 1/4 of the mixture in the pan. Fold the berries into the remaining batter. Place this mixture over the first layer and smooth the top.



Bake for 60-70 minutes, until a tester comes out clean. Let the cake cool in the pan for 10 minutes before carefully removing it from the pan. Allow it to cool completely on a wire rack.

 Text and photos by Phillip Oliver, Dirt Therapy
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  1. Lisa at GreenbowJuly 24, 2018 at 11:59 AM

    My mouth is watering! Not only does it sound good it looks good.

    ReplyDelete

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