It's time to pick the apples when ...

... the lorikeets start enjoying them for supper!

Our apple tree is almost 3m high now, so it's very difficult to net. However, the birds do get to enjoy the fruit still unpicked on the uppermost branches. I won't let them go hungry! I think about 2/3 of the pickings have been made, which is at least 2 bucket loads.

I didn't get to my camera quickly enough to snap any photos of them in our tree. We certainly heard them though! They're quite loud when in groups. I was actually surprised they hadn't discovered the tree sooner.

Apple picking time is usually March, when this Golden Delicious variety has turned golden yellow with lovely red 'kissed cheeks' from the sun. They didn't get the opportunity to blush this year though. However, they're still not bad eating. The smaller ones I'll promptly cook up.

And .. since I've changed the subject to cooking, here's a recipe for an apple teacake which we really enjoy (taken from an old favourite Family Circle magazine)!


Apple and Spice Teacake

180g butter, softened
1/2 cup soft brown sugar
2 tsp finely grated lemon rind
3 eggs, lightly beaten
1 cup SR flour
1/2 cup wholemeal flour
1/2 tsp cinnamon
1/2 cup milk
400g cooked apple (sliced and steamed works well)
1/4 tsp ground mixed spice
1 tbs soft brown sugar, extra
1/4 cup flaked almonds

1. Preheat oven to moderate 180degC. Brush a 20cm pan with oil or melted butter (a springform pan works best if you have one). Using electric beaters, beat butter and sugar until light and creamy. Beat in rind. Add egg gradually, beating well after each addition.

2. Fold sifted flours and cinnamon into creamed mixture alternately with milk. Spoon half of the mixture into the prepared tin, top with 3/4 of cooked apple, then top with remaining cake batter. Press the remaining pie apple around the edge of the top. Combine the mixed spice, extra sugar and flaked almonds and sprinkle over cake.

3. Bake 1 hour or until the skewer comes out clean when inserted in the centre of the cake. Remove from tin and cool on a wire rack.

**Variation - use stewed (or in my case, bottled) apricots instead of apples. MMmmmm!