We think we're safe as none of the usual suspects will be reading my blog at this point in time! One's busy packing before driving to Italy for Christmas, another is veryvery busy tying bows, another is as far away as where the Bong Tree grows and several others should be working and not lolling about reading Parrot Tales by GeeGee.
Why should we think safety is an issue, well, you see we've been in YumYum HQ, I have been aiding 'n abetting and she's been doing the mixing, chopping, stirring and measuring, not necessarily in that order.
There are now two large bowls 'resting' in the fridge, you know the ones I mean, they're ceramic and cream coloured with a pale blue interior and are seriously BIG! When making deliciousnesses like what she's concocted, you don't want to futz about with measly little bowls that would only make enough to fill the hole in your back tooth.
Two flavours have been made, the weights of both lots were increased by 25%, so more of everything was added. I was given some of the more interesting items.. they were crunchy. It's ok, don't fret, we have a highly efficient vacuum which swallows all the stuff that I dribble onto the floor.
And she made a cake this afternoon.. of which she's giving you the recipe! Are you ready? Here it comes.. A Spiced Orange & Almond Cake.. how we haven't already scoffed the lot, I have NO idea for it smells wonderful.
You will need:
8 Oranges, the easy to peel kind, not the huge normal oranges.
5 eggs separated.
200g caster sugar - she uses Golden Caster Sugar.
250g ground almonds.
2 tsps of mixed Spice.
2 tbsp of Maple Syrup.
Icing sugar.
Vegetable oil for greasing.
Baking parchment paper.
23cms Springform Cake tin.
Method:
Put four of the oranges into a saucepan, cover them with COLD water and bring to the boil and then simmer for 25 minutes. Drain well and allow to cool, blitz in a food processor.
Preheat your oven to 180C or Gas mark 4.
Brush the base and sides of your tin with a little vegetable oil and line the bottom of the tin with the baking parchment.
In a large bowl, whisk the egg yolks and half of the caster sugar until pale and fluffy.
In a separate bowl, whisk the egg whites until they form crisp peaks, then whisk in the rest of the sugar.
Fold the pureed oranges, ground almonds and spice into the egg yolk mixture.
Fold in a quarter of the egg whites to 'loosen' it, then carefully fold in the rest of the egg whites mixture.
Pour the mixture into the prepared tin and bake for about 55 or 60 minutes, a skewer inserted should come out clean if it is done.
Leave to cool in the tin.
Turn the cake out onto a serving plate.
Peel the rest of the oranges, being carefull to remove as much of the skin as possible and CERTAINLY any pips if there are some! Arrange these peeled slices on the top of the cake.
Then drizzle over the Maple syrup and lighty dust the top with icing sugar.
Et voila.. a glorious flour and fat free cake! Don't say we never give you anything 'slimming'!
Now to the title of this post. Love & Marriage.. Chocolate & Chilli.. by the way, she'll be giving you a 'sweet' little recipe tomorrow for Salmon & Dill which is another heavenly marriage but has anyone a clue as to what she was doing in YumYum HQ this afternoon? Answers please in the comments box.
GeeGee Parrot.
December 18th, 2015.
Why should we think safety is an issue, well, you see we've been in YumYum HQ, I have been aiding 'n abetting and she's been doing the mixing, chopping, stirring and measuring, not necessarily in that order.
There are now two large bowls 'resting' in the fridge, you know the ones I mean, they're ceramic and cream coloured with a pale blue interior and are seriously BIG! When making deliciousnesses like what she's concocted, you don't want to futz about with measly little bowls that would only make enough to fill the hole in your back tooth.
Two flavours have been made, the weights of both lots were increased by 25%, so more of everything was added. I was given some of the more interesting items.. they were crunchy. It's ok, don't fret, we have a highly efficient vacuum which swallows all the stuff that I dribble onto the floor.
And she made a cake this afternoon.. of which she's giving you the recipe! Are you ready? Here it comes.. A Spiced Orange & Almond Cake.. how we haven't already scoffed the lot, I have NO idea for it smells wonderful.
You will need:
8 Oranges, the easy to peel kind, not the huge normal oranges.
5 eggs separated.
200g caster sugar - she uses Golden Caster Sugar.
250g ground almonds.
2 tsps of mixed Spice.
2 tbsp of Maple Syrup.
Icing sugar.
Vegetable oil for greasing.
Baking parchment paper.
23cms Springform Cake tin.
Method:
Put four of the oranges into a saucepan, cover them with COLD water and bring to the boil and then simmer for 25 minutes. Drain well and allow to cool, blitz in a food processor.
Preheat your oven to 180C or Gas mark 4.
Brush the base and sides of your tin with a little vegetable oil and line the bottom of the tin with the baking parchment.
In a large bowl, whisk the egg yolks and half of the caster sugar until pale and fluffy.
In a separate bowl, whisk the egg whites until they form crisp peaks, then whisk in the rest of the sugar.
Fold the pureed oranges, ground almonds and spice into the egg yolk mixture.
Fold in a quarter of the egg whites to 'loosen' it, then carefully fold in the rest of the egg whites mixture.
Pour the mixture into the prepared tin and bake for about 55 or 60 minutes, a skewer inserted should come out clean if it is done.
Leave to cool in the tin.
Turn the cake out onto a serving plate.
Peel the rest of the oranges, being carefull to remove as much of the skin as possible and CERTAINLY any pips if there are some! Arrange these peeled slices on the top of the cake.
Then drizzle over the Maple syrup and lighty dust the top with icing sugar.
Et voila.. a glorious flour and fat free cake! Don't say we never give you anything 'slimming'!
Now to the title of this post. Love & Marriage.. Chocolate & Chilli.. by the way, she'll be giving you a 'sweet' little recipe tomorrow for Salmon & Dill which is another heavenly marriage but has anyone a clue as to what she was doing in YumYum HQ this afternoon? Answers please in the comments box.
GeeGee Parrot.
December 18th, 2015.
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