Friday, 30 March 2012

Random Recipes #14 - Round Up

...well dear friends you have done it again... I am always so touched by your entries and the fact that so many of you take the time to really play along and immerse yourself in the challenge... I also have such a large proportion of virgins this month too, which is just so lovely... oh and don't forget to blame choclette for the number 17...

Book: Donna Hay 'Seasons'
Random Recipe: Olive Crusted Veal with Feta Mash

and kicking us off again in time honoured tradition... well, she was first last week at least...

Book: San Francisco A La Carte
Random Recipe: English Muffin Bread

next is a Random Recipes Virgin Misky with a delightfully light English Muffin Bread, which i've never seen before but I will definitely be making!

Book: Recipes From My Mother For My Daughter by Lisa Faulkner
Random Recipe: Marbled Chocolate and Hazelnut Meringues

another RRV...if I were a vampire i'd be having a feast... and it's lovely Fleur and her gentle blog... and amazingly for her, she had exactly 17 books!

Book: At Elizabeth David's Table
Random Recipe: Oxtail Stewed with White Grapes

not sure what i'd do if i randomly picked oxtail... I guess i'd go for it which is exactly what Vanessa did and she's glad about it... well, wouldn't you be... look how amazing it is!

Book: Claudia Roden's Arabesque
Random Recipe: Lamb Stew with Aubergine Sauce

another yummy stew from RRV Jennifer... it looks amazing and according to legend it was certainly good enough for Napoleons wife, Empress Eugenie!

Blog: Hungry Hinny
Book: Baking with Homepride Flour
Random Recipe: Chocolate Chip Cookies

Natalie tried very hard to pick randomly this month but she's baked these wonderful cookies so many times that the book fell open at this page!

Book: Flloyd's India
Random Recipe: Chicken Cafarael

an un-heard of dish this time for Corina as she picks her Random Recipe... but how glad am I that she chose this spicy little number... and braved it too... homemade curry's are the best are they not?

Book: The Hudson River Valley Cookbook by Waldy Malouf
Random Recipe: Onion Walnut Muffins

Phil braved it like a proper trouper and went for his least used book shelf... and came up trumps with these incredible Onion and Walnut Muffins... oh I LOVE a savoury muffin...

Book: Feasts for a Fiver by Sophie Grigson
Random Recipe: Lace Biscuits

i'm seeing a pattern here as Jean also went for her least used book shelf and it seems i'm flavour of the month this time as she's loving her lace biscuits... well, what can I say... the challenge works!

Book: My Favourite Ingredients by Skye Gyngell
Random Recipe: Tomato Squash Curry

dear Lucy laments never having visited Petersham Nurseries during Skye's reign... like me, she's too poor and perhaps a little far to hop on the bus!

Book: Hamlyn's 200 Cupcakes
Random Recipe: Leaning Tower of Praline Cupcakes

Kate goes bonkers again and creates something fancy with praline whist making up excuses not to go to a music festival with him indoors...

Book: Indonesian Food by Sri Owen
Random Recipe: Long-Cooked Balinese Duck

Michael has gone out all guns blazing with this stunning duck dish taken from what must be my next book purchase... plus, as you'll know if you're a regular reader of his blog, he must have some very happy friends!

Book: The Claire Macdonald Cook Book
Random Recipe: Oatmeal and Garlic Bread

lovely Louise is back in the gang with this very simple but heady little number... she also fondly remembers her holiday with the actual Macdonald clan... lucky cow!

Book: Jamies Great Britain
Random Recipe: Welsh Cakes

don't these look like lovely little beauties...? Jo has outdone herself again with what can only be described as the ultimate naughty biscuit!

Book: Nigel Slaters Real Food
Random Recipe: Pasta with Spicy Sausage

whilst Camilla and her hubby have most of their stuff in transit, on the high-seas, she had to count her meagre cook books twice to get to 17... a lovely recipe but they ate it too fast to take a piccie... doh!

Book: Kitchen by Nigella Lawson
Random Recipe: Mexican Tortilla Lasagne

a wonderful twist on a classic dish here from Sheelagh... and a delight it is too!

Book: Chocolate by Marks and Spencer Books
Random Recipe: Caramel Mud Cakes

for some reason C thinks these were a recipe fail... I on the other hand think they are truly glorious and love a bit of stodgy cake centre... divine!... (oh and don't give up C, we love you and your recipe fails...)

Book: The Betty Crocker Cookbook
Random Recipe: Chicken Marsala

Janice has gone all 1950's on us this month with her 17th Random Recipe cookbook and this fabulously retro and very comforting chicken dish... move over... I need room to gawk!

Book: Around Britain Dairy Cookbook
Random Recipe: Finkadella

or Scottish meatballs to you and me... Karen has so many cook books stashed all over the joint she had to enrol poor hubby to make a pile just so she could count to 17... glad she did, these are rather nice are they not?

Book: The Birthday Cake Book by Fiona Cairns
Random Recipe: Alice's Teapot Cake

oh Laura, Laura, Laura... all I can say if FUCKING HELL YESS!!!!!!!!!

Book: Good For You Cakes by Jane Marsh Dieckman
Random Recipe: Molasses Cupcakes

should you need to be reminded of why I started Random Recipes then just check out JW's blog post... he's a Random Recipe Virgin (hope it didn't hurt too much...) and he's hit the nail directly on the head!

Book: Low-Carb Vegetarian by Celia Brooks Brown
Random Recipe: Chocolate Marzipan Cheescake

let me remind you all that it was Choclette who picked the number 17 this month... so the blame is fully on her shoulders... her book sounds rather depressing but her cheesecake looks rather marvellous... so we'll forgive her!

Book: Williams Sonoma Bride and Groom Cookbook
Random Recipe: Gougeres

now these are a proper challenge and good old Victoria didn't back down... and how good do they look...? lipsmacking i'd say!

Blog: Love Food UK
Book: Julia Child's French Cooking Vol 2
Random Recipe: Poached Chicken in White Wine

Keifer is another Random Recipe Virgin and boy what a book to pick... this really would send me running for the hills!... but bravely and gloriously taken on!

Book: Jamie's America
Random Recipe: Mutton and Juniper Stew

and yet another RRV from South Africa, the glorious Claire has made a deeply delicious mutton stew... welcome aboard Claire and send some stew my way!

Book: a mysterious food magazine
Random Recipe: Poached Stone Fruit with Cinnamon Honey Syrup

Mel is celebrating World Whisky Day by smothering some fruit with the stuff... i'm up for anything being smothered in whisky...

Blog: 41 Feasts
Book: Chorizo & Squid Salad
Random Recipe: Preserved by Jonny Acton and Nick Sandler

Nicola quite literally makes sausages from scratch in this marathon post... I warn you you need a cup of tea and a lie-down before, during and after reading this post...

Book: Comfort and Spice by Niamh Shields
Random Recipe: Tender Pork Ribs

Susan goes to an old favourite with these stunning ribs... don't you just wanna dive in and get sticky...

Book: Real Cooking by Nigel Slater
Random Recipe: Pasta with Lemon, Green Herbs and Toasted Crumbs

lovely Lyndsey is always so enthusiastic about taking part in Random Recipes and who can blame her when lady luck rains down on her so often... she hits the jackpot again this month with this wonderful and simple dish from good old Nigel Slater!

Book: Bean by Bean
Random Recipe: Bok Choy, Broccoli and Edamame Skillet with Millet

don't you just love the title of this dish... I want to say it again and again... Janet has organised her book alphabetically (i know...) and Bean by Bean was number 17... imagine how many books she has! Mind you if she's producing recipes like this that we can hardly complain...

Book: What to Eat Now by Valentine Warner
Random Recipe: Caramel Oranges

...let's not forget me... (although I nearly did...)

Book: Macarons by Annie Rigg
Random Recipe: Raspberry and Cream Macarons

well last but by no means least... what a way to end a mammoth random recipes round up with these incredible macarons... poor Ros had a mini-heart attack when she picked this book... I would have had to have had a lie down before taking these on... but hasn't she done incredibly well and if you're a reader of her blog you'll know she's tried and failed on many occasions!

Book: 400 Three and Four Ingredient Recipes by Jenny White
Random Recipe: Baked Sweet Potato with Leek and Gorgonzola

oh look... slipping in at the last second with this tasty little number... 

Blog: Spice Garden
Book: Cucina and Famiglia
Random Recipe: Lasagne di Pollo e Funghi Misti

another late guest to the party but don't mind Susan... she won't be stopping, she has to get herself another lottery ticket, the last one was faulty!

so that's it... and now I have to pick 2 winners to receive the prizes... i've updated this round-up in chronological order and this month being all about number 17 I have decided that winner number one is the 17th entry... which is C from Cake, Crumbs and Cooking... and for the second entry I have used a random number generator (The Viking) ... and the winner is number 28 - Susan from A Little Bit of Heaven on a Plate... if you could both email me your addresses, that would be lovely....

....and finally, before I go, just a little bit of info about the dreaded SEO or Search Engine Optomization to those of us with dull brains... in our ever increasing effort towards food blogger world domination did you know that the powers that be (google etc) can read the title you give to ... or don't in many cases... your pictures... essentially this means that if Mrs Miggins from number 12 is googling for 'pineapple upside down cake' she will type into her search engine 'pineapple upside down cake' and it will help you all HUGELY if you title your picture 'pineapple upside down cake' rather than being lazy and leaving the title your camera gives the picture such as jpeg1294756372... because then google will be able to find YOUR picture of said pineapple upside down cake... all you have to do is hit the 'save as' button when saving and change the name of the picture... you will not regret it... unless that is Mrs Miggins happens to be searching for jpeg1294756372... in which case i'll mind my own...

... look out for April's Random Recipes where i'll be celebrating my second anniversary as a food blogger!

Wednesday, 28 March 2012

caramel oranges - a random recipe

... alarm bells ringing... i'm sure there's a blog challenge I haven't done yet... oh blimey it's my very own random recipes...

... my 17th book along the shelf has produced a very simple little bowl of sunshine from the most excellent Valentine Warner and his brilliant What To Eat Now... i love this book for its simplistic nature and theme of following what's in season and the dishes have his marvellous flare for the eccentric alongside his witty prose and beautiful little sketches... I would highly recommend both books from this series...

... and it's so funny to have chosen this for my Random Recipes dish as I, like i'm sure many of you, dread the unexpected so when I was confronted with this dish I was a little disappointed that it wasn't more of a challenge... but I have to say that even though this really is something I would never have taken a second look at it tasted simply GLORIOUS... so thank you Val and Choclette!

Caramel Oranges
8 large oranges
150g caster sugar

- peel 4 of the oranges using a potato peel and then cut each peel into matchstick shapes

- place these sticks into a saucepan, cover with water and sprinkle with a tablespoon of the sugar.

- bring to a gentle simmer until soft, pour away the liquid and set aside the peel

- next, slice the bottom off all your oranges and sit them on your chopping board whilst you carefully peel them with a knife, from top to bottom, removing all the peel and pith

- slice them to a thickness of your liking and lay them haphazardly in a bowl, sprinkle them with the softened sticks of peel

- now place the sugar in a non-stick pan, just covered with water and heat gently for 15 minutes, during which time the sugar will begin to caramelise... you should notice it turning a dark brown after 10 minutes and at this stage you should watch it like a hawk and stir it gently as it thickens... once you're happy with its colour simply pour it over the oranges in a thin stream

- it should settle and harden in places.  you should let it rest for at least 30 mins before eating so it goes crunchy... divine!

... have you done your random recipe yet... you have until Friday to submit...

eat and of course, enjoy!

Monday, 26 March 2012

Gunby Hall Herb Garden - Good Taste Magazine

... below is the first article I've written for Good Taste Magazine, a food magazine produced by the good people at Visit Lincolnshire... the magazine only comes out twice a year so I feel very fortunate to be able to contribute this season and I hope my relationship continues...

the Gunby herb garden

In the herb garden

Tucked away in the lower Eastern corner of the Lincolnshire Wolds is a stunning William and Mary house with an 8 acre garden and in a small corner of this garden is an area dedicated to growing herbs.

The house in question is the National Trust property, Gunby Hall and the kitchen garden has been growing herbs since the Hall was built in the 1700’s by Sir William Massingberd.  The garden is now expertly tended over by the head gardener Clive Ironmonger and funnily enough his first job when he started back in 1992 was working in the herb garden!

The herb garden itself is located directly behind the stable block, which was built in 1735, and was first planted on its current site in the 1960’s when the Wrisdale family, under the auspices of Betty Wrisdale, beautifully rescued and revived the full 8 acres of over-grown gardens.  It features a central, stone-trough planter and flagstone and grass paths that demark the beds.   There is a restful two-seater bench on a cobbled square behind the stables overlooking the Herb Garden with views across the Apple pergola to the matching path and layout of the 1970’s Rose garden.

The planting forms a series of bands and blocks to give a partly formal feel whilst the centre area is an eclectic mix of plants including some that are tender and get bedded out each year such as the collection of Scented Pelargonium and the pots of Lemon Verbena. Towards the 4 corners of the Herb garden each bed has taller planting that lifts the height above the smaller herbaceous herbs.  These corner beds feature Myrtle, Bay, Cardoon and Globe Artichoke.  

Clive proudly stand centre stage in his herb garden

Clive comments that ‘Many herbaceous Herbs are very strong growers and often have to be annually split to keep them in check and at the same time young and fresh’ and as a tip he suggests that ‘the shrubby ones such as Sage and Rosemary can be struck from cuttings and replaced as required rather than ending up with an old woody plant.’  He also makes sure that the Mints are kept to one square, surrounded by a path, in an attempt to counter their keen spreading habit. The whole herb garden receives regular hoeing, dead heading and trimming plus an annual fork through, splitting and replacing plants as required.  Clive comments that ‘Herbaceous Herbs, when in full use other than ornamental, require regular cutting back to rejuvenate back to good new leaf.’

Back in Sir Williams day the herb garden would have been used for medicinal purposes as well as culinary and although there is no doubt that herbs were grown during the Hall’s 300 year history it is not known exactly where the original herb garden would have been located, however the Hall does have a delightful collection of historic medicinal and culinary recipes, using herbs from the garden, which can be viewed upon request. Interestingly the biggest medicinal herb growing is now done in the formal front garden; The English Yew hedge, trimmings of which go to make Taxotere the chemotherapy drug.

It is stated in some of the older guide books that over 80 varieties of herbs are grown at Gunby and whilst the official definition of a herb includes a plant with leaves, seeds, or flowers used for flavoring, food, medicine, or perfume, Clive Ironmonger has never done an official count himself. Although on a specific a Lincolnshire angle, there is a small square of Mercury Markery, Lincolnshire Spinach and Good King Henry.

a head of flowering chives at Gunby: photograph: ©NTPL/Andrea Jones

It’s not always been a success however. Welsh Onions and Chives used to be planted but through disease build up, perhaps as a result of growing in one location for a long time, they now don't appear in the Herb garden.  There are also other herbs that are now grown in the larger Walled Kitchen Garden such as Parsley and Culinary Sage which do better in this warmer sunnier South facing border, as well as the very large leafed variety Salvia Maxima which is planted at each end of the border.  Basil and in some years, Lemon Grass is grown in the Tomato greenhouse.

Fortunately for everyone Gunby often has some of the shrubby herbs for sale such as the Sages, Rosemaries, Lavenders and Cotton Lavenders but the selection changes through the season.
Gunby Hall and Gardens are open throughout the year, prices and opening times can be found on their website

Saturday, 24 March 2012

coffee and banana triple layer cake

making the decision to hand over your spare front door key to a friend or neighbour is one of those decisions that should not be taken lightly... on the one hand it's the ultimate in trust... with this gesture it gives them access to your private space, the place where you come to that is truly yours... your home... your heart... your family... it's not just about watering the plants or picking up the post... or even being there when you stumble home drunk, late at night and you've dropped your keys down a drain... what...?

... no... this is so much more... it's knowing that they will be there for you when you've stupidly left the oven on... or they'll start a fire for you when they know you're coming home from London and the house is cold... or they'll make sure the dog is kept company when you're stuck somewhere and won't be back late...

... when we moved in to Belleau Cottage nearly 10 years ago I had no hesitation handing my keys over to Tracey... i didn't know her from Adam but it felt not only like the right thing to do but the only thing that made sense... this person would take care of my sacred place...

... of course it goes both ways... many a morning i've received a text from Tracey asking me to hang the washing that's still in the machine onto the line... it's not every neighbour who doesn't mind hanging someone else's husbands pants out!

Coffee and Banana Triple Layer Cake
its Tracey's birthday on Sunday so i'm spoiling her with cake... and i've been sent some rather wonderful Coffee Extract from a lovely company called Little Pod who specialise in responsibly sourced, high quality vanilla and chocolate products... the Coffee Extract is a new product from them so the details are not on the website yet but should be by the end of next week... I always worry about using extracts and flavourings like this as many can have that dreaded aftertaste that lingers but so charmed by them and their glorious product that I feel very happy sharing how excellent it is with you...

... as you can see the cake has come out quite dense but this is the banana in the sponge mix, plus I think a little better mixing of the batter on my behalf would have helped... it tastes bloody amazing so i'm not so bothered but I guess it goes to show that i'm not quite as perfect as I generally like you to think I am!

for the cake batter
12oz butter
12oz plain flour
3 tsp baking powder
2 bananas - mashed
400g caster sugar
6 eggs separated
3 tsp Little Pod Coffee Extract (you could use an espresso cup of fresh coffee)
150ml milk

for the mascarpone icing
225g cream cheese
225g mascarpone
icing sugar to taste
225ml double cream
4 tsp Little Pod Coffee Extract (you could use an espresso cup of fresh coffee)
1 banana - finely sliced

- pre-heat the oven to 180C or 160C fan

- butter and line 3 x 20cm round cake tins

- with a very large bowl and a hand-held double whisk, cream the butter and 300g of the sugar until pale and fluffy

- add the egg yolks one at a time gently whisking until combined, then add the mashed banana and the  coffee extract and whisk again

- weigh the flour and add the baking powder and then sift one third into the batter and whisk, then half the milk and whisk.  Continue in this fashion until the flour and milk have gone

- in a separate bowl whisk the egg whites until soft peaks then add the remaining sugar and whisk again till firm glossy peaks appear, gently fold this into the cake batter

- divide between the three cake tins and bake for 35 mins until golden and a knife or skewer comes out clean, set aside until completely cool

- to make the icing simply whisk the two cream cheeses together with a table spoon of icing sugar... don't go too heavy on the icing sugar... and then add the cream and coffee extract and whisk until firm

- place the bottom cake layer on your cake stand or plate and spread a layer of icing onto it, then add a single layer of thinly sliced bananas, repeat with the second layer.  Place the third layer on top and ice the entire cake liberally with the remaining icing...

i'd like to take a moment to thank Ruth from The Pink Whisk, Choclette from Chocolate Log Blog and Karen from Lavender and Lovage plus a host of nubile tweet friends for offering me recipes for this... I kind of combined a few!

Wednesday, 21 March 2012

crispy chinese pork belly

... rocking naked in the corner of a dark room... as the cold sweats coursed through my body and the taste of this glorious crispy pork belly finally leaves my system I realised that I had just eaten the last of the pork belly that my dear friend Zena delivered to me in December... how could it be that there was no more... and YES i checked the freezer already... twice...

...and just as my body shuts down and I go into cold turkey, the phone rings and it's my pork belly dealer with my drug of choice... another whole pork belly ready for deliver on Friday... I can finally relax and feel good about the world again...

Crispy Chinese Pork Belly
... and its such a conundrum with pork belly because I want to experiment, try out different recipes and varied ways of preparing and cooking it but you know what... there really is nothing better than just slamming it in the oven for a good old crispy crackling... this slight variation on the norm was devised by good old Nigel Slater... it is very simple but packs the flavour and has enough saltiness from the soy to cut through the fat... I highly recommend it.

1 large cut of pork belly - scored
3 cloves of garlic - crushed
2 tablespoons of light soy sauce
2 tablespoons of groundnut oil (although I used sesame oil which was heavenly)
2 teaspoons of chinese 5 spice
1 teaspoon salt

- pre-heat the oven to 220C

- simply mix up all the ingredients into a marinade and rub it healthily all over the pork, if you can marinate it overnight then that's great but a minimum of 4 hours is a must

- slam it in the oven on 220C for 20mins, then turn down the oven to 180C for 45mins

simple and glorious... a bit like me! eat and of course, enjoy!

Monday, 19 March 2012

my first New Zealand sourdough - say hello to Lucifer

... a thing of beauty... a thing of love... from the moment I began to create the mother starter last week I felt something would go wrong... I didn't know if it was lack of confidence because of the sad demise of Lucretia but something in my bones felt wrong... the process for reactivating the dried starter was something I had never done before... there was a lot more liquid than I was expecting... there wasn't the bitter/sour smell that I would normally associate with a classic sourdough... and then I forgot to feed it on its third ever day of its new life... and then I went down to London for 3 days and totally forgot to put it in the fridge...

... so it is a miracle that what I baked today can only be described as the most perfectly perfect sourdough  I ever did make... chewy... holey... just the right balance of sour and doughy... with a darkly crisp crust... heavenly...

I used 100g of the Mother starter made up from the wonderful NZ starter that Lucy sent me... and then essentially used a basic white loaf recipe using 275g of water, 500g flour, 1 tablespoon of honey and 2 teaspoons of salt.  I also used a classic 'no-knead' method which I have found to be so easy to do now... and the only other thing I did that was slightly different was place a roasting tin full of water into the oven prior to baking the bread which created a lot of steam, which I think is responsible for the fabulously aerated rise... anyway, the results speak for themselves... joyous!

if you'd like to purchase you're own NZ Sourdough then check out this site

Saturday, 17 March 2012

peppermint patties - we should cocoa

... I used to work in an office where, for some unknown reason, it became tradition that if you went away anywhere be it through work or just on holiday, you had to bring back some local confectionary... I think part of the challenge was to find the most obscure sweets you could get your hands on... many a time there would be bowls of bizarre Congolese ant-flavoured boiled sweets laying around the office for weeks before the next batch of candy arrived...

... my absolute favourite foreign confection is the York Peppermint Patty... I simply adore anything with a mint and chocolate combination from the simple mint choc-chip ice cream to the creamy soft after-eight mint... and the peppermint patty with it's dark, bitter and crisp chocolate shell, revealing that firm yet yielding minty fresh cream underneath has always been a joy to me... we have similar sweets here in the UK such as the Kendal Mint Cake and Fry's Mint Bars but none of them really compare to those wonderful foil-wrapped coins... ok, i'm not suggesting for one minute that these are a luxury chocolate in any way but as candy goes, they are, for me, perfection...

peppermint patties
i hunted high and low across my cookbooks and the internet for an original recipe but there wasn't a conclusive one I could find so this is a combination of a few including the brilliant Lorraine Pascal... I have also used some green food colouring (can you tell...) because i'm entering these into Chele and Choclette's We Should Cocoa challenge whose theme this month is green... of all things... oh and I think they're appropriate for today for some reason too...

300g icing sugar
125g condensed milk
2 tsp peppermint extract (but do judge for yourself... I like it nice and minty)
green food colouring

100g dark chocolate - melted

- place the sugar, milk, food colouring (if using) and peppermint in a bowl and mix together into a ball

- dust the work surface with icing sugar and roll out the peppermint dough ball to roughly 5mm thick and cut out as many disk shapes as you like using any shape you desire

- place the cut-out patties onto a sugar dusted baking sheet and place it in the fridge for 30 mins

- melt the chocolate and let it cool slightly, take the mint patties out of the fridge and dip them into the chocolate, half a disk at a time and then refrigerate again for 30 mins... you can either leave them like this or dip the non-chocolate side so they are fully covered.

eat and of course, enjoy!

Wednesday, 14 March 2012

mothers day marmalade cake

I posted this recipe a year or so back but I wanted to dedicate something lovely to my grandma Jennie for mothers day...

My grandma Jennie was not a great cook but she was an excellent baker.  I have many fond memories of spending time in the kitchen, in her house in Hull, the air thick with the aroma of cakes baking in the hot oven. My favourite was her marmalade cake, it’s nothing fancy and it’s so simple to make, all mums and kids can make this together, yet it really is a knock-out cake; light, moist and fluffy and a great way to use up some of those fancy marmalades you may have lurking in the back of the cupboard.

The other thing that I particularly love about this cake is that it was one of the first cakes my grandma taught her daughter, my mum, how to bake and in turn my mum taught me how to bake it, I even have the original, hand-written recipe tucked into one of my cookery books, so for me, it truly is a celebration of the greatness of mothers.

Mother’s Day Marmalade Cake

For the cake
9oz self raising flour
3oz ground almonds
8oz margarine
8oz sugar
4 eggs
2 tablespoons hot water
2 desert spoons (4oz) marmalade

- pre heat the oven to 170c (150c-fan)
- place all the ingredients into a bowl and whisk it up till it’s light and fluffy
- pour it into a loaf tin lined with greased proof paper in a long strip down the middle
- bake for 45 mintes but check after 35 as it turns golden very quickly
- set aside on a wire rack to cool
For the icing
227g cream cheese at room temp
227g mascarpone
1 teaspoon orange extract
115g icing sugar
360ml whipping cream or double cream

- in a large bowl, mix the cream cheeses together until smooth, add the orange extract and
sugar, gently mix again and then add the whipping cream and whip the whole lot together until thick

smooth it onto the top of the cake and decorate with some candied orange shreds

i'm entering this into the brilliant new AlphaBakes Challenge set alternately by Ros at The More Than Occasional Baker and Caroline at Caroline Makes.  The challenge letter this month is of course 'M'

eat and of course, enjoy!



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