Orange and Almond Cake
I have made this orange and almond cake 3 times in the last fortnight, now. It is so, so moist and it is one of the easiest cakes, I have ever made. I cook the oranges in the microwave to cut back on time, instead of boiling them and from there it is a matter of whizzing all the ingredients in the food processor. It takes no time at all. I also tried substituting mandarins for oranges which was a great success. As an added bonus, the recipe is is gluten-free. It is always handy to have a gluten-free cake in your recipe, reportoire.
2 large oranges
250 grams ground almonds
250 grams caster sugar
1 teaspoon gluten-free baking powder
- Preheat oven to 180C (160C fan forced). Grease and line a 20cm spring form cake tin. Place oranges in a bowl and cook on high in microwave for 15 minutes. Alternatively you can boil them in water for around 2 hours until very soft.
- Blend oranges in food processor until well pureed. Add remaining ingredients and blend again to combine. Pour into tin and bake 1 hour in the oven or until a skewer comes out clean. Cool in tin before turning out.
The Tortilla Espanola or Spanish Omelet is one of the most commonly served dishes in Spain. It is also called Tortilla de Patata or Potato Omelet. Bars and cafés serve it as a tapa or appetiser, but it is often served as a light dinner in Spanish homes. I love to eat it for brunch on weekends. There are lots of variations of the Spanish tortilla – here is mine.
Christmas is just around the corner.....
Christmas is just around the corner and I am already starting to dream about all that delicious Christmas ham. Last year I ate it for a week and did not get sick of it as it was such good quality. To accompany your ham, you can't go past my Lucy's Foods Spiced Apricot Chutney. They are a match made in heaven. Have it with your Christmas lunch and for leftovers, fry the ham and have the chutney on the side along with a little mustard - it's the simple pleasures in life! Another amazing way to have the Spiced Apricot Chutney is on sandwiches. Here I have made some quesadillas - basically, 2 tortillas wraps with a little seeded mustard on each, along with apricot chutney, slices of ham and cheese, placed together and fried in a little extra virgin olive oil on each side. Allow to rest for a few minutes before cutting to avoid them falling apart. Serve with a little salad; it makes an amazing lunch!
Chicken, Green Olive and Preserved Lemon Tagine
I love my tagine dish – it was given to my husband and I as a wedding present. If you don’t have one, you can easily use a large pot with a lid.
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