Honest

And so it is once again we make our seasonal transition, and as is customary, our greeting from Autumn is one of welcome and warmth. Rich jewel-hued foliage and mellow sunshine provide a glorious backdrop for days spent digging over soil for winter, industrious pegging at washing lines or simply enjoying the treat of coffee-dipped biscuits on a terrace.

The latter is my preference, soaking up sunshine as eagerly as the scotch fingers fill with steaming coffee – I’m grateful to absorb them both! I encourage you to make this practice yours as well, as there are no finer moments in your garden than those spent basking in the warmth of sunshine, coffee and golden thoughts of promising plans. The velvety swish around your legs of a feline who discovers your presence only adds to the affability of the occasion.

There is nothing complex or intricate of Autumn. A season of robust honesty – rich color, decent rain, enduring sunshine and crisp nights. It’s reduced temperatures call for hearty, earthy food. Plain and simple. Plain cake. Gather your faithful core ingredients: butter, sugar, eggs, flour and set about this reliable, dense Madeira cake – nothing fluffy or fly-away about this one. Your kitchen will fill with the scent of baked goodness, and should ‘the sun be over the yard arm’ bring out your finest fortified (madeira if you have it), adjourn to the terrace and dip away.

175g softened butter
175g caster sugar
250g plain flour
3/4 tsp baking powder
finely grated lemon zest of 1/2 a lemon
4 eggs

1. Pre-heat the oven to 160 degrees celcius and grease and line a loaf tin.
2. Cream the butter and sugar in a mixing bowl until light and pale.
3. Sift together the flour and baking powder, then stir through the lemon zest.
4. Beat the eggs into the butter and sugar mixture, one at a time,beating thoroughly between each one.
5. Using a metal spoon, swiftly but thoroughly, fold through the flour mix.
6. Spoon the mixture into the prepared tin, smooth the top and bake for 55-60 mins or until a skewer inserted into the centre comes out clean.
7. Cool in the tin for 10 minutes and then turn out.

I couldn’t help noticing the driver of the bullock cart laden with grapes, decorating the sherry bottle. Maybe he was returning to his rustic verandah. After such a productive day, perhaps to kick off his boots, dunk a big chunk of cake into his sherry and survey the beauty of the harvest vineyard before him- who knows?

Postscript: I must give credit to the Liquidambar for supplying such a stunning array of delicious colour to set off the madeira. This tree personifies Autumn in our garden.