Tag Archives: orange

Rhubarb and Orange Frangipane Tart

The last of the home grown rhubarb is coming this month, after that you need to let the plants rest and regroup.  So I whipped up this Rhubarb and Orange Frangipane Tart to make the most of it while it’s still with us!

Rhubarb and Orange Frangipane Tart

The later season rhubarb isn’t as vibrantly coloured as the younger forced rhubarb you get at the beginning of the year, if you made it with that then this would really be a pink showstopper!  However, the regimented rows of rhubarb are very pleasing to me and the taste is amazing!

Rhubarb and Orange Frangipane Tart

The natural tartness of the rhubarb and the sweetness of the orange frangipane go together so well and make a wonderfully refreshing tart that’s full of flavour.

Rhubarb and Orange Frangipane Tart#

Makes 1 rectangular tart

One sheet ready rolled sweet shortcrust pastry (or make your own but I was short on time!)
~4 sticks rhubarb
85g butter, softened
85g caster sugar
1 egg
85g ground almonds
zest of one large orange, finely grated
1 tbsp caster sugar

  • Heat the oven to gas mark 7 and grease your loose bottomed rectangular tart tin well.
  • Shape and roll the pastry to fit (I had to trim a bit off the sides to make an extension, the scraps then went for jam tarts!)
  • Press the pastry into the tin carefully, leaving a small overhang around the edge.
  • Slice your rhubarb into batons the width of the inside of the pastry shell.
  • In a small mixing bowl combine the butter, sugar, egg, ground almonds and orange zest and beat until well combined and smooth.
  • Scrape the frangipane mixture into the pastry.
  • Place the rhubarb on top of the frangipane evenly.
  • Sprinkle with the remaining 1 tbsp sugar.
  • Bake for 30 minutes until the top of the frangipane is golden brown and the pastry an even colour.
  • Remove from the oven and trim away the excess pastry from the edges with a sharp knife.
  • Leave to cool completely in the tin then carefully unmould.
  • Serve with fresh clotted cream for a delightful afternoon treat!

 

 

Leave a comment

Filed under Moderately easy, quick, Teatime Treats

Spiced Chocolate Courgette Cake

It’s a familiar refrain at this time of year among those who like to grow their own veg… “Would you like some courgettes?” I have been lucky this year and I too can join this ritual with a bumper crop!  So what to do with this glut of courgettes?  Well, courgettes are one of my favourite vegetables.  So it was only natural that eventually I would put them in a cake!  This Spiced Chocolate Courgette Cake is deliciously, deeply chocolaty and ever so moist!

Spiced Chocolate Courgette Cake

The spices add a different dimension to this chocolate cake.  They’re not overpowering but instead add a warmth and depth to this rich chocolate cake.  I was inspired by Green & Black’s Maya Gold Chocolate, one of my favourites as the spices are just so good there!

Spiced Chocolate Courgette Cake

The icing is beautifully smooth and silky and the hint of orange complements with spiced wonderfully.  I cut back on the amount of sugar in this recipe too as I just don’t think you need as much sugar as we’re used to putting in cakes.  Overall I feel happy calling this cake almost healthy!  It’s probably one of your five a day anyway!

Spiced Chocolate Courgette Cake

While you can definitely see the courgette in the uncooked mixture by the time it is cooked it has vanished like magic!  I honestly don’t think that anyone would know it was there if you didn’t tell them.  The crumb isn’t too dense either even though the cake is gloriously moist but without ever approaching brownie territory.

Spiced Chocolate Courgette Cake

Makes 1 x 23cm cake

2 medium sized courgettes, grated (500ml in a jug is what you need YMMV on the courgettes required!)
175ml sunflower oil
300g golden caster sugar
3 eggs
2 tsp vanilla extract
350g self raising flour
50g cocoa powder
1 tsp mixed spice

250g dark chocolate (I used a mixture of 50-80% as that’s what I had in the cupboard!)
25g butter
125ml orange juice

  • Heat the oven to gas mark 4/180C  and grease and line a 23cm springform cake tin.
  • Grate your courgettes (if you have a food processor attachment then use this, its much easier and quicker!)
  • Put your courgettes in a sieve or colander and gently press to squeeze out some excess moisture.
  • Place the courgettes in a large jug, you need to have about 500ml of them.
  • If your jug is big enough (I use a 1l pyrex jug) then add the oil, sugar, eggs and vanilla straight to this.  Give it all a good mix.
  • In a large mixing bowl add your flour, cocoa powder and mixed spice and mix it all together.
  • Add the wet ingredients to the dry and stir thoroughly until all the pockets of flour have disappeared.
  • Pour the mixture into the prepared tin and bake in the middle of the oven for 45-60 minutes.  This cooking time will depend very much on the moisture content of your courgettes.  Check it at intervals, it’s done when there is no wobble left and a skewer inserted into the centre of the cake comes out clean.
  • Leave to cool in the tin.
  • To make the icing melt your chocolate and butter together in a bowl.  I use a microwave but you could do it in a bowl over a pan of boiling water if you prefer.
  • Add the orange juice and give it all a really good beating to combine everything together into a smooth icing.
  •  When the cake is cool remove it from the tin and unpeel the paper.
  • Spread the icing evenly over the surface of your cake and enjoy!

 

Leave a comment

Filed under Cakes, Easy

Rhubarb and Orange Compote with Yogurt and Museli

A little breakfast recipe here to ease back into the swing of things! This Rhubarb and Orange Compote is a nice zingy way to pep up your yogurt and museli and gets the day off to a great start! I didn’t used to be a breakfast person.  In fact I spent about 28 years avoiding the meal!  Nowadays, however, I cannot get going until I’ve had a good breakfast and I know that a bad breakfast will hold me back the whole day, no matter how much I’ve enjoyed it! (I’m looking at you, croissants!).  I need protein to kickstart me, sugary cereals and pastries do me no good at all.  I tend to turn to eggs but some days you just don’t want anything cooked, a cool bowl of greek yogurt, fruit and museli is just perfect for me then!

Rhubarb and Orange Compote

My love affair with rhubarb is well documented.  I love the colour and the tartness.  I think the combination of rhubarb and orange is just diving, a really zingy combination that hits your tastebuds and wakes you up! Perfect breakfast food!

Rhubarb and Orange Compote

 

Serves 2 generously, 4 more reservedly

~3 stalks rhubarb, trimmed
~100-150ml orange juice (just enough to come about halfway up your rhubarb in the pan)
2 tbsp sugar (or  honey as a natural alternative) *

Plain Greek Yogurt and Museli to serve

– Trim your rhubarb and chop it to about 2″ lengths.
– Pop it in a small saucepan with enough orange juice to come about halfway up your rhubarb and the sugar or honey.
– Bring to the boil and simmer on a low heat for 10-15 minutes until your rhubarb is soft.
– You can serve it warm but I like to prep this in advance for a cold breakfast.
– Serve with greek yogurt and museli.  I like to mix up my own museli according to my mood, this time it was oats, almonds, hazelnuts and goji berries.

*You may find you can dial down or even leave out the sugar here if you like.  The sugar in the orange juice may be enough for you, especially if you are using a juice from concentrate rather than fresh as it has added sugars already.  I still have a painfully sweet tooth but I’m getting there cutting down slowly!

 

Leave a comment

Filed under Breakfasts, Easy, Gluten Free, Low Fat

Vegan Surprise Inside Cake

This delicious cake with a “surprise inside” wasn’t actually meant to be vegan.  I was playing around with different ideas and it was only when I came to write down the recipe that I realised that it was actually vegan!  Which was another happy surprise!

I decided to go for a simple bone shape hidden inside this cake as Halloween is so nearly upon us.  I contemplated doing a bat but unfortunately the cutter was too wide for the loaf tin!  This cake has a lovely springy, dense texture and is a brilliant option for kids as the cake doesn’t crumble when subjected to rough toddler handling.  This cake is really robust and travels well, even through the post!

Vegan Surprise Inside Cake

Makes 1 large loaf (plus a whole bunch of chocolate offcuts!)

Chocolate Cake:
2 cups self raising flour
1/4 cup cocoa powder
1/2 tsp bicarbonate of soda
1 cup of soft brown sugar
1 large tablespoon of Trex (or another solid vegetable fat, coconut oil might work well here!) 
2 tablespoons of golden syrup (I just go for one hulking great dollop!)
1 cup of soya milk

Orange Cake:
2 cups self raising flour
1/2 tsp bicarbonate of soda
1 cup of golden caster sugar
1 large tablespoon of Trex (or another solid vegetable fat, coconut oil might work well here!) 
2 tablespoons of golden syrup (Again, one hulking great dollop!)
1 cup of soya milk
zest and juice of one orange

– Heat the oven to gas mark 3 / 170C. Line a large loaf tin with baking parchment or similar.
– Measure out the flour, cocoa, bicarb and sugar into a large mixing bowl.
– Place the soya milk, golden syrup and Trex in a small saucepan.
– Gently heat until the Trex and golden syrup are melted.
– Pour the wet ingredients into the dry, mix well to combine completely.
– Scrape out the mixture into the loaf tin.
– Bake for 30 minutes until a skewer inserted into the middle of the cake comes out clean.
– Remove the cake from the oven, lift out of the tin by the paper and allow to cool.
– Slice your cake into thick slices the depth of your chosen cutter.
– Cut out one shape from each slice and place to one side.
Now for the orange cake!
– Heat the oven to gas mark 3 / 170C. Line the same large loaf tin with baking parchment or similar.
– Measure out the flour, bicarb and sugar into a large mixing bowl.
– Place the soya milk, golden syrup and Trex in a small saucepan.
– Gently heat until the Trex and golden syrup are melted.
– Pour the wet ingredients into the dry, add the zest and juice of the orange and mix well to combine completely.
– Scrape 1/3 of the mixture into the loaf tin, level it out.
– Place your cut out shapes in a neat row along the centre loaf tin, pressing down gently into the cake mixture below.
– Carefully scrape the rest of the cake batter out on top of the chocolate cake shapes.
– Bake for 30 minutes until a skewer inserted into the middle of the cake comes out clean.
– Remove the cake from the oven, lift out of the tin by the paper and allow to cool.
– Peel off the paper and serve!

IMG_6247.JPG

2 Comments

Filed under Cakes, Dairy Free, Low Fat, Moderately easy

Orange Bundt Cake

Everyone inevitably buys a bundt tin… or one just magically appears in your cupboards, called forth by come magical critical mass of baking tins.  Either way a bundt tin appears and though there are many creative uses for it I thought I’d go back to basics with this lovely, moist orange bundt cake.

So easy to whip together and so easy to devour with a cup of tea, it’s now one of my go-to cakes.  Especially cute as a minature version too! If you have not yet reached that critical mass and do not yet own a bundt tin you can use this recipe to make a lovely sandwich cake, I would suggest 3 layers and a chocolate buttercream but you know, go nuts!

20131220-120553.jpg

Serves 12

250ml vanilla yogurt
150g butter, melted
4 eggs
zest on an orange
300g plain flour
1/2 tsp bicarbonate of soda
pinch of salt
250g caster sugar
200g icing sugar
1-2 tbsp orange juice

– Heat the oven to gas mark 3 / 170C.
– Grease your bundt tin well, making sure to get into any nooks and crannies.
– In a large jub combine the yogurt, butter, eggs and orange zest.
– In a large mixing bowl combine the flour, bicarb, salt and caster sugar.
– Pour the liquid mixture into the dry mixture and mix well until combined.
– Pour the batter into the bundt tin and bake for 45minutes – 1 hour. (Dependent on your oven, my old oven took longer, the new one is faster, check it at 45minutes and see.)
– When a skewer inserted into the centre comes out clean it’s done.
– Remove from the oven and leave to cool for 10 minutes.
– Now for the moment of truth! How thorough was your greasing?  Hopefully after a loosen with a knife your bundt cake will turn out perfectly!
– Leave to cool completely on a wire rack.
– Once cool prepare your icing.  Simply mix the icing sugar and just as much orange juice as necessary to make a thick but runny icing.
– Drizzle over the top of your bundt cake artistically… or try to anyway!

*Christmas Variation*

Add 2 tsp cinnamon and 2 tsp ginger to the mixture along with the flour and add a cup of dried cranberries in at the end.
Delicious, zingy Christmasy flavours and a nice, moist, lighter cake, which is so quick to whip up it’s perfect for the busy Christmas season!

Leave a comment

Filed under Cakes, Easy

Chocolate Marmalade Loaf Cake

I saw this cake recipe in one of the Sunday Supplements a few weeks ago.  Unfortunately I can’t remember which one or who’s recipe it is coz I took a snap of the recipe on my phone and cooked from that.

It looked rather delicious though so, when I fancied a bit of baking, I thought I’d give it a go.  It’s an interesting recipe, quite different to ones I’ve tried before.  It does get a bit messy, using various bowls, jugs and cups so there’s more washing up involved than I would like but I think the results are well worth it.

20120711-225146.jpg

This cake has a really nice texture.  It’s moist as a result of the marmalade drizzle but never gets soggy.  It has an almost chewy bite to it, in fact, and it’s nice and dense without being heavy.  The chunks of orange peel and the chocolate chips add some nice interesting bits inside.  It was a big hit with everyone at the office and gets two very enthusiastic thumbs up from me!

20120711-225223.jpg

Serves 12

200g plain flour
30g ground almonds
2 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 tsp salt
2 eggs
200ml golden syrup (honey or brown sugar)
2 tbsp yogurt (I used vanilla, recipe says plain)
1 tsp vanilla extract
50g cocoa powder
1 tsp espresso powder (or 1 shot espresso or strong coffee)
200g marmalade
(5 tbsp orange juice)
200ml boiling water
100g butter, melted
100g chocolate chips

– Heat the oven to gas mark 4/180C and grease/line a 900g loaf tin.  (Which I have learned is not the very big one, or the little one, it’s the medium sized biggish one).
– In a large bowl mix the flour, ground almonds, baking powder, bicarbonate of soda and salt.
– In a large jug mix together the eggs, golden syrup, yogurt and vanilla extract.
– Put the cocoa and the coffee in a mug and add about 100ml boiling water.
– Put the marmalade in another mug and add about 5tbsp boiling water.  (You can also use orange juice, I didn’t have any so water it was!) If your marmalade has long strands of zest then use scissors to chop them up to more managable lengths.
– Add the egg mixture, the cocoa and half of the marmalade mixture to the dry ingredients.  Retain half the marmalade for glazing the cake later.
– Stir everythign together until it’s smooth with no lumps of flour.
– Add the chocolate chips and stir through.
– Pour into your prepared tin and bake in the middle of the oven for 40-60 minutes.  (Original recipe says 30-50, mine took 60 minutes.)
– It’s cooked when a skewer inserted into the centre of the cake comes out clean.
– Allow to cool inthe tin for 20 minutes then turn out onto a wire rack to cool completely.
– Place on the plate you want to serve it on and stab all over with a skewer, making sure you don’t go all the way to the bottom of the cake.
– Gently spoon the remaining marmalade glaze evenly over the cake.  It may puddle a bit but you can scoop it up and reapply it if there’s tonnes.
– Leave to stand for at least 1 hour before serving so it can soak up more of that glaze.

3 Comments

Filed under Cakes, Easy, Moderately easy

Arancello

This is my new favourite drink.  I made up a batch of it to give as Christmas gifts and I had some left over for myself.  I will certainly be making this again and again all year round.  It’s absolutely delicious!  It’s theoretically related to Limocello the Italian lemon flavoured drink but with oranges instead. 

I’m currently drinking it mixed with cranberry and raspberry juice over crushed ice, or snow as available, and with a sprinkle of edible gold glitter.  I think I’m calling it ‘The Northern Lights’ as the colours go deliciously swirly.  I may change the name when I get a newer carton of cranberry juice as this one’s kind of a funny colour but still delicious! 

Makes 2.5 litres

1 l vodka, doesn’t have to be good
peel of 4 oranges plus 1 orange for later
1 cinnamon stick
1 vanilla pod, split length ways
4 cardamon seeds
600g granulated sugar
500ml boiling water

– First you will need to find 2 large bottles or jars to take 2.5l liquid by the end of this process and give them a good clean.  I used 2 glass Italian milk bottles but obviously those are hard to come by. 
– Split the vodka between each bottle. 
– Peel the oranges using a vegetable peeler and be careful not to get any of the white pith along with the peel as it is very bitter. Cut into short strips and divide equally between the bottles. 
– Break the cinnamon stick in half and add that. 
– Put half the vanilla pod and 2 cardamon seeds in each bottle. 
– The bottles should now be about half full.  Put the lids on and keep them in a dark place, shaking every day. 
– After a week mix together the boiling water and sugar in a large jug and stir until the sugar is dissolved. 
– Divide this between the two bottles. 
– Put the lids back on and return to the cool dark place for another week, again shaking every day. 
– After this week is up decant into fancy bottles, straining out the bits and pieces.  Add a strip of peel from the remaining orange and a cinnamon stick to these bottles then either store and keep for yourself or give as gifts.  You can be sure the recipients will be very greatful! 

Leave a comment

Filed under Christmas, Drinks, Easy