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.

 

 

Ingredients:

2 large oranges

6 eggs

250 grams ground almonds

250 grams caster sugar

1 teaspoon gluten-free baking powder 

Method:

  • 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 and here is mine.

Spanish Tortilla web 1 of 1

Ingredients

For 4 people

List

  • 3 medium potatoes, peeled and thinly sliced
  • 1/2 brown onion, thinly sliced
  • 3 large eggs
  • cup(s) extra virgin olive oil
  • salt
  • chorizo and rocket leaves to make a complete meal

Preparation time: 10m
Cooking time: 30m


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.

  1. In a medium, non-stick frying pan, heat the olive oil on medium high heat. Carefully place the potato and onion mixture into the frying pan, spreading them evenly over the surface. The oil should just cover the potatoes. You may need to turn down the heat slightly, so the potatoes do not burn.
  2. Continue cooking around 10 minutes or until the potatoes are done. You can tell this by testing them with a skewer. If they are tender they are done. Strain into a colander over a heatproof bowl and reserve the oil to reuse for another use.
  3. Crack the eggs into a large mixing bowl and beat by hand with a whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon and season with salt.
  4. Pour 1-2 tablespoons of the reserved olive oil back into the pan and place on medium heat. Be careful not to get the pan too hot or the tortilla will burn.  When hot, pour the potato onion mixture into the pan and spread out evenly. Allow the egg to cook around the edges. Then you can carefully lift up one side of the omelet to check if the egg has slightly browned. The inside of the mixture should be semi cooked but still a little moist.
  5. When the mixture has browned on the bottom, you are ready to turn it over to cook the other side. Place a large dinner plate upside down over the frying pan. With one hand on the frying pan handle and the other on top of the plate to hold it steady, quickly turn the frying pan over and the omelet will fall onto the plate. Place the frying pan back on the stove and slide the omelet into the frying pan. Use a spatula to shape the sides of the omelet. Let the omelet cook for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes.
  6. Slide the omelet onto a plate to serve.  To make a complete meal serve with grilled chorizo and salad leaves.

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!

 

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.

 

tagine

 

 

Chicken, Green Olive and Preserved Lemon Tagine - recipe