Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Roasted Swede, Ginger and
Spiced Black Bean Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Seabuckthorn berries cake recipe Dorset Foodie Christine McFadden

Sea Buckthorn, Apple and Ginger Cake

This is a not-too-sweet cake for those who prefer feisty flavours. It’s especially good served with a dollop of thick cream, or good-quality vanilla ice cream.
My recipe is inspired by one from the British Sea Buckthorn Company from which you can buy frozen or dried berries as well as sea buckthorn powder.
Makes about 8 slices

butter 150g
golden caster sugar 150g
golden syrup 150g
eating apples2, peeled and cored
preserved ginger 3 chunks, plus syrup from the jar
eggs 2, lightly beaten
milk 200ml
plain flour 250g
baking powder 1 tsp
ground ginger 2 tsp
frozen sea buckthorn berries 75g, plus extra for sprinkling

1) Grease and line a loaf tin measuring 23 x 10 x 7cm. Grease the lining paper too. Preheat the oven to 180°C.

2) Put the butter, sugar and syrup in a saucepan and melt over medium heat. Remove from heat and allow to cool a little.

3) While you wait for the butter mixture to cool, chop three-quarters of the apples and three-quarters of the preserved ginger into small chunks, no more than 1cm across. Set aside.

4) Whisk the lightly beaten eggs and the milk together, then mix with the butter mixture.

5) Tip the flour, baking powder and ground ginger into a sieve set over a bowl. Mix with your fingers then push through the sieve.

6) Pour the egg mixture into the sieved flour mixture, mixing well. The batter will be quite runny. If necessary, push through a sieve to get rid of any lumps.

7) Fold the apple and ginger chunks into the batter, along with the sea buckthorn berries. Pour into the prepared loaf tin.

8) Slice the rest of the apple and ginger fairly thinly. Arrange attractively on top of the batter.

9) Bake for 1¼–1½ hours, rotating the tin half-way through, until a skewer inserted in the middle comes out clean. Remove from the oven and leave to settle in the tin for 10 minutes. Turn out onto a wire rack.

10) Drizzle with some syrup from the preserved ginger jar, then sprinkle a few sea buckthorn berries over the top.

© Christine McFadden, May 2023

    Photography: Christine McFadden    
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