Litha ~ Summer Solstice ~ Midsummer and Summer Citrus Cake

 

Litha ~ Midsummer ~ Summer Solstice, June 20th to June 25th, in the Northern Hemisphere, celebrates the beginning of summer and marks the longest day and the shortest night and although its seen as a time for balance between light and dark, the sun reaches its peak, the power of the sun begins to wane and the days begin to grow shorter and the nights grow longer, it is a return to dark.

As we celebrate Mother Earth, the Goddess and the Sun King, God, think abundance, fertility, renewal and life, as the sun, flowers, plants and the earth are all in full bloom. Bonfires, feasting, singing, dancing and festivals are activities during this time as well as getting outdoors to connect with nature, to celebrate and honour the abundance and growth of the natural world. It's a time for new beginnings, as always with the change of seasons, saying goodbye to self reflection and moving forward and being open with the sun's energy.  

Other celebrations around this time are: Golowan (Cornish) Gwyl Ifan Ganol Haf (Wales), Kupala Night/Ivan Kupala (Ukraine), National Indigenous Peoples Day (Canada), Saint John's Feast Day/ Saint John's Eve (Christian - Canada, France, Portugal, Spain), St. John's Night, Sobotka or Noc Kupaly (Poland), Adonia (Greece), St. Hans Day (Norway and Denmark), Jānvi (Latvia), Uttarayana (India), World Humanist Day (June 21st), World Environment Day (June 5th), World Refugee Day (June 20th), Juneteenth (US, June 19th) and LGBTQ+Pride Month (June). 

A bright summer sun cake baked to golden perfection with much to celebrate and love. Happy Summer Solstice, Midsummer and Litha! 

Summer Citrus Cake

----------------------------------------------------------------------------

1 1/2 (300 g) cups white sugar

1 cup (240 ml) olive oil 

4 large eggs, room temperature

1 teaspoon vanilla extract

3 cups (360 g) unbleached all purpose flour

3 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup (125 ml) orange juice

zest of 1 orange 

zest of 1 lemon

-----------------------------------------------------------------------------------------------

Orange Glaze:

2/3 cup sugar

1/3 cup orange juice

1/4 butter

Place all ingredients into a pot and simmer until the butter melts, about 2 - 3 minutes. Stir and pour over cooled cake.

--------------------------------------------------------------------------------------

Preheat oven to 350ºF (180ºC) and throughly grease and flour a bundt cake pan. Sert aside.

In a mixing bowl, whisk together the white sugar and olive oil. Add the eggs and whisk again until combine and then add the vanilla and orange juice and mix together. 

In another bowl combine the flour, baking powder, baking soda and salt. Add the grated orange zest and lemon zest and whisk until combined. Add the flour mixture to the sugar, oil and egg mixture and stir until just combine. Do not overmix the batter.

Pour the batter into the prepared cake tin and bake for about 40 to 50 minutes or until a toothpick inserted in the cake comes out clean.

Cool the cake in the pan on a wire rack for 10 minutes, then carefully invert the cake on to a serving plate, by placing the plate on top of the cake pan and carefully flip it over and gently lift the tin from the cake. Make the orange glaze, see recipe above, and pour it over the cake and sprinkle with additional orange and lemon zest. Slice and serve.  

Nigella Lawson's Cumin Seed Cake

 

I've been wanting to make this cake for a while and I'm so glad I final did. I get many recipes filtered through my email and while researching ingredients, recipes do pop up. If you can't find orange blossom water then I suggest using the juice from the orange, it may not be as fragrant however still delicious all the same. This is one scrumptious cake, you must bake and have anytime of the year however the perfect time for me was right now.

Although I have shared the recipe here, this recipe and other Nigella Lawson recipes can be found by visiting her website: nigella.com

Nigella Lawson's Cumin Seed Cake - At My Table 

--------------------------------------------------------------------------------

Serves: 12 slices   

INGREDIENTS:  

4 teaspoons cumin seeds

2 1/3 cups (300 grams) all purpose flour

2 teaspoons baking powder

2 sticks (250 grams) unsalted butter (soft)

1 cup (200 grams) superfine sugar (plus 1 teaspoon)

1 orange (finely grated zest)

2 teaspoons orange blossom water

3 large eggs (at room temperature)

3 tablespoons (15 ml) whole milk   

METHOD:

You will need 1 x 2lb (900g) loaf tin, approx. 25 x 12 x 7cm / 10 x 5 x 3 inches.

1. Toast the cumin seeds in a dry, hot pan, until their earthy aroma wafts up: keep watch over your pan, as you don’t want the seeds to burn. Transfer to a plate to cool. Mix the flour and baking powder together, then set that aside, too.
2. Preheat the oven to 170°C/150°C Fan/325°F and pop a paper liner into your loaf tin, or line the base and sides with baking parchment.
3. Beat together the butter, the 200g of sugar and the orange zest until light and fluffy. Beat in the orange blossom water and then, at a slightly lower speed, about a third of the flour mixture. Once it is incorporated, beat in one of the eggs until it too is incorporated and continue in this vein until both flour and eggs are finished.
4. Give a good scrape down to mix in any flour clinging to the sides of the bowl then, still gently, beat in the milk and the cooled toasted cumin seeds. Finally, give everything a good stir with a wooden spoon, making sure there are no speckles of flour remaining, and gently dollop the stiff batter into the lined tin.
5. Smooth the top, sprinkle the teaspoon of superfine sugar over and bake in the oven for 50–60 minutes, or until a cake tester comes out clean and the cake has a beautiful, golden-crackled top. Place on a wire rack and let the cake cool completely before removing from its tin.

National Indigenous Peoples Day ~ Mom's Cranberry Casserole Bread ~ Maamaa soñ paeñ di pabinaa Kasarool

 

This recipe comes from a Métis cookbook I have and although wild plants, including berries, were one of the ways people traditionally got nutrients in the past;  there are a variety of ways to enjoy berries all year round. Buying extra fresh fruit at your local shop or farmer's market and freezing them is one way however shops offer an array of frozen fruit and vegetables more readily available during the colder months as well as the warmer months, making it even more convenient to eat and use. The cranberries may be replaced with more seasonal fruit, if you wish, however the tart cranberries do have a bright summery appeal.      

Mom's Cranberry Casserole Bread 

Maamaa soñ paeñ di pabinaa Kasarool

Courtesy of Heather Anderson, Nora Zilkie, Sigrid Schaus and Dixie Palmer, British Columbia 

--------------------------------------------------------------------------------------------------

2 cups flour

3/4 cup sugar

2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/4 cup shortening 

3/4 cup orange juice

1 tablespoon orange rind

2 eggs, beaten

1 1/2 cups cranberries

Stir in the flour, sugar, baking powder, baking soda and salt together. Cut in the shortening until the mixture resembles coarse cornmeal.

In a separate bowl, combine the orange juice and grated orange rind with the eggs. Add to the dry ingredients, mixing enough to dampen.

Dust the cranberries with a tablespoon of flour and carefully fold into the batter.

Spoon the batter into a well-greased 1 - 1.2 quart casserole pan.

Bake at 350ºF  (180ºC) for about 1 hour. (See Notes)

Allow to cool in the pan for 10 minutes before removing.

Serve sliced with butter or frosting. To make frosting, combine 2 cups of icing sugar with boiling water a tablespoon at a time until the consistency is right for drizzling. 

Notes: I used butter to replace the shortening. I lined the bottom of the pan with baking parchment paper and baked the bread in a 11 x 7 inch rectangular casserole pan, therefore I found the cooking time was between 35 to 45 minutes. Depending on what dish you use baking times may need to be adjusted.  

Litha ~ Summer Solstice ~ Midsummer ~ Peachy Orange Cake

Litha ~ Summer Solstice ~ Midsummer, June 19th to June 25th, in the Northern Hemisphere, celebrates the beginning of summer and marks the longest day and the shortest night and although the sun reaches its peak, the power of the sun begins to wane and the days begin to grow shorter and the nights grow longer, it is a return to dark.

Think abundance, fertility, renewal and life, as the sun, flowers, plants and the earth are all in full bloom. Bonfires, feasting, singing, dancing and festivals are activities during this time as well as getting outdoors to connect with nature. 

Other celebrations at this time are: Golowan (Cornish) Gwyl Ifan Ganol Haf (Wales), Kupala Night/Ivan Kupala (Ukraine), National Indigenous Peoples Day (Canada), Saint John's Feast Day/ Saint John's Eve (Christian - Canada, France, Portugal, Spain), St. John's Night, Sobotka or Noc Kupaly (Poland), Adonia (Greece), St. Hans Day (Norway and Denmark), Jānvi (Latvia), and Uttarayana (India).  

Making this peach orange cake is a scrumptious way to celebrate and honour Litha. The peaches and orange represent the sun and are seasonally uplifting for such a moist summery cake. 

Happy Litha... Summer Solstice and Midsummer to all! 

Peachy Orange Cake 

--------------------------------------------------------------------------------------------

2 1/3 cups unbleached all purpose flour

2 teaspoons baking powder

1 teaspoon baking soda 

3/4 teaspoon salt

1 cup white granulated sugar

grated orange rind of 1 orange

1/2 cup light olive oil

1 cup chopped peaches, if using canned sliced peaches, drain and pat dry before chopping

2/3 cup orange juice

1/2 teaspoon vanilla extract

1/3 cup buttermilk

3 eggs

Preheat oven to 350ºF (180ºC). Grease and flour two 8 - inch round layer cake pans and line the bottom with baking parchment paper. 

In a large bowl sift together the flour, baking powder, baking soda, salt and sugar. Add the grated orange zest and whisk to combine. 

Make a well in the centre and add the olive oil, chopped peaches, orange juice and vanilla extract. Using a hand held mixer, beat for 1 minute on low speed. Then add the buttermilk and eggs. Beat for another 2 minutes at low speed.

Pour the batter into the prepared round cake pans and bake in the preheated oven for 35 to 40 minutes, or until cake springs back when lightly touched. Cool for 5 minutes, then remove from from pans and allow to cool completely before icing and decorating how you wish. 

Notes: The icing was a whip cream icing made by adding icing sugar to whipping cream and whipping until semi stiff and holding it's shape. It was then sandwiched generously between the layers and on top and eight slices of peaches where arranged in a circle to form a sun.     

Honey Orange Cookies

 

When you are stuck between Spring and Summer these golden citrus biscuits will uplift your spirits to a sunnier disposition. Honey kissed and light, these tender cake like cookies can be iced or delicately sandwiched together with a lovely orange butter cream in between, although not required as they may be enjoyed just as they are.   

Honey Orange Cookies

---------------------------------------------------------------------

makes about 3 dozen

2 cups unbleached all purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

3/4 cup butter, softened

1/3 cup white sugar

1/2 cup honey

1 egg

grated orange rind of 1 orange

Preheat oven to 350ºF (180ºC) 

Line a baking tray with baking parchment paper.

In a large bowl, sift together the flour, baking powder, baking soda and salt. 

In another bowl cream together the butter, white sugar and honey then blend in the egg and grated orange rind. Stir in the flour mixture and cover and chill for about 1 and 1/2 hours. 

Turn dough onto a lightly floured surface and roll to 1/4 inch thick. Cut into shapes with a floured cookie cutter. 

Bake on the prepared lined baking tray in the preheated oven for 10 to 12 minutes. Remove from oven and transfer to wire racks to cool. When completely cool frost or fill with Orange Butter Cream, if you wish. 

Orange Butter Cream

--------------------------------------------------------

1/4 cup butter, softened

2 cups sifted icing sugar

1 1/2 tablespoons orange juice

1 teaspoon grated orange rind

Cream butter and gradually blend in the icing sugar, alternately with the orange juice and grated orange rind. 

Beltane ~ May Day ~ Sun Cakes

 

Beltane/Beltain is a Celtic festival celebrated on May 1st, May Day, with some celebrations beginning on the night of April 30th, May Eve, in the Northern Hemisphere and November 1st in the Southern Hemisphere. Beltane is a fire festival and traditionally bonfires were lit to honour the sun and the Celtic Sun God, Bel (Beltane, Belen or Belenos), whom is associated with healing, light and fire. 

Lighting bonfires wasn't the only way to celebrate, visiting wells, feasting and making May bushes were considered other activities. The maypole is a familiar image of May Day and Beltane, and tying colourful ribbons to trees and branches is another popular activity. Beltane marks the peak of Spring and signifies the beginning of Summer - think renewal, growth and abundance. Daylight continues to lengthen and strengthen as we move towards Summer and there is a return of vitality to both the earth and sun, with the May King, the Green Man, and the May Queen, Flora Goddess of Spring, symbolizing the union of earth and sky. Other celebrated festivals on this day are May Day (English), Calan Mai (Welsh), Walpurgisnacht (Walpurgis Night, German), Roodmas (Scottish) and Cétshamhain (Irish). 

There are plenty of ways to celebrate, connect with nature and create something to honour this festival. These Beltane Sun Cakes have an uplifting sunny citrus flavour to help you tune into those solar vibrations. Happy Beltane... May Day to all! 

Beltane Sun Cakes

---------------------------------------------------------------------

2 cups unbleached all purpose flour

1 cup white sugar

1/4 teaspoon salt

1 teaspoon baking powder

1/4 teaspoon baking soda

grated orange zest of 1 orange

1 cup (2 sticks) butter, softened

1 egg

1/4 cup orange juice

Preheat oven to 350ºF. Line a baking sheet with baking parchment paper. 

In a large bowl mix together the flour, sugar, salt, baking powder, baking soda and grated orange rind. Create a well in the centre and add the softened butter, egg and orange juice, blend well. 

Let the dough chill for about an hour, then roll pieces into balls, place on the prepared cookie sheet, about 1 inch apart, flatten slightly. Bake for about 10 minutes. Transfer to a wire rack to cool. Once cool, icing the top with a sun symbol, to represent the sun, if you wish.    

Orange Chocolate Walnut Loaf

This aromatic sweet loaf gives you all the warmth and sunshine of summer in every slice. Perfect plain, however a lashing of butter would not go a miss; making it so easy to settle down with a slice and a cup of tea.  

Orange Chocolate Walnut Loaf

----------------------------------------------------------------------------------

1 egg, beaten

2 tablespoons olive oil

1 cup brown sugar, packed

juice and grated rind of 1 orange

1 cup milk

1 teaspoon maple extract

2 cups all purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt 

1 cup chopped walnuts

1 cup dark chocolate chips

extra chopped walnuts to scatter over the top

extra grated orange rind 

Preheat the oven to 350ºF. Grease and flour a loaf tin and line with baking parchment paper.

In a large bowl, combine the egg, sugar, oil, orange juice and grated orange rind. Stir to combine. Add the milk and maple flavouring. Stir. 

In another bowl combine the flour, baking soda, baking powder, salt, walnuts and chocolate chips. Stir together and then add the flour mixture, in 3 equal additions, to the milk mixture. Stirring after each addition. When all the flour has been incorporated and blended together, pour the batter into the prepared loaf tin, smooth the top, sprinkle the top with chopped walnuts. Bake in the preheated oven for about 35 to 45 minutes or until a toothpick inserted into the centre comes out clean.

Allow to cool slightly before removing the loaf from the tin and then allow to cool further on a wire rack. Sprinkle with freshly grated orange rind before slicing.

The temperatures have been hot, +30ºC hot! and with that comes plenty of blue skies and sunshine. With more days of rising temperatures ahead, it does not make one retreat to the kitchen to cook or bake. We will be doing what we can to beat the heat. - JD 

Ostara ~ Spring Equinox ~ Orange Honey Cake

 

Ostara is the celebration of the Spring Equinox and is usually celebrated between March 20th and the 23rd. The sun is gaining more strength and the days are becoming longer and warmer. It is about fertility, balance and new life. During this time the ground begins to defrost and soften, preparing for the rains of Spring, trees start to flourish, seeds are stirring beneath the ground, bees are awakening from hibernation and the sounds of birds fill the air. The symbols of Ostara are the hare, rabbit, lamb, robin and the egg; trees are birch, ash and alder and the colours are green, yellow, purple and blue.  

It is also a time to celebrate the Goddess of Spring and Dawn, Eostre, for which the Spring Equinox celebrations are named after and as legend has it transformed a bird into a hare and the hare responded by laying coloured eggs. 

Things you can do to honour the Spring Equinox and the Goddess Eostre are Spring cleaning as in out with the old of winter and in with the new, preparing your garden, planting seeds, colour or decorate eggs, start making plans for the months ahead, light a candle, and bake or cook to honour Ostara and the season. 

Baking anything with honey is great especially during Ostara, as it celebrates the awakening of bees and the plant life that they so readily rely on in order to make their honey. Happy Ostara and Spring Equinox!

Honey Cake

-----------------------------------------------------

2 1/2 cups of flour

3 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

2 teaspoons ground cinnamon

1 cup honey

1/3 cup light olive oil

4 eggs

zest from one orange

1 cup orange juice

Preheat oven to 350ºF and grease and flour two 8-inch or 9-inch cake pans and line the bottom with baking parchment paper.

Blend all the dry ingredients together and then add all the wet ingredients and mix well. Pour the batter evenly into the two prepared pans and place thin slices of orange rounds on top. 

Bake for approximately 25 to 30 minutes or until a toothpick inserted into the centre comes out clean. Cool cakes in the pans for about 7 minutes before turning out onto wire racks to cool completely. 

Breakfast Martini

We haven't been able to think why this martini is called what it is other than marmalade being in the list of ingredients. Which honestly has subtle bearing on its taste. It's quite light and zesty which one could see being served at brunch or a late sunny summer afternoon. Refreshing, yes! breakfasty... remains to be decided although brunch is what this cocktail is better suited for. 

Breakfast Martini

--------------------------------------------------------------

makes 1 martini

1 teaspoon marmalade

ice

50ml gin

15ml Grand Marnier

15ml aperitif wine (like Lillet)

15ml lemon juice

orange zest for garnish

In a cocktail shaker, place the marmalade with ice, stirring to dilute.

Add the rest of the ingredients and shake with more cubed ice for 10 seconds.

Double strain, by using a regular strainer in your cocktail shaker and holding a fine mesh strainer over your glass. Pour through both strainers into a martini coupe glass. Garnish with orange zest.

Have a nice weekend, stay safe and stay warm! - JD

Brown Sugar Cookies

These chewy biscuits are perfectly spiced and are a cross between a shortbread and a gingerbread. You don't have to roll them in spiced sugar as I did; you could lightly glazed them or leave them plain, it's your preference really, and if you can't find maple extract use vanilla instead. 

Brown Sugar Cookies

------------------------------------------------------------------------------

2 1/4 cups unbleached all purpose flour

1 teaspoon mixed spice

1/2 teaspoon baking powder

1/2 teaspoon salt

grated orange rind of 1 orange

1 cup unsalted butter, softened  and at room temperature

3/4 cup dark brown sugar, packed

1 large egg

1 teaspoon maple extract

spiced sugar, for rolling

Preheat the oven to 350ºF . Line a baking sheet with baking parchment paper and set aside.

In a bowl combine the flour, baking powder, mixed spice, salt and grated orange rind. 

In another bowl, using a hand held or stand mixer, cream together the butter and brown sugar until light and fluffy, about 2 to 3 minutes, scraping down the sides of the bowl as you mix. Add the egg and maple extract and mix until combined.

Add the flour mixture to the butter mixer and stir until just combined, using your clean hands if need be. Take pieces of the dough, approximately 1 1/2 tablespoons and roll into balls, no larger than a walnut, and roll the balls into the spiced sugar. Place onto the parchment paper lined baking sheet and press down with either a cookie stamp, bottom of a smooth glass or the tines of a fork. Refrigerate the pressed dough balls for 30 minutes.

Bake in the preheated oven for about 10 to 12 minutes or until the centres are set. Do not over bake as you want the cookies to remain soft. Allow the cookies to cool on the baking sheet for 3 minutes, then remove to a wire rack to finish cooling and store them in an air tight container.

Have a lovely weekend and stay safe everyone! - JD 

El Presidente Cocktail

Apparently this cocktail was created during Prohibition at the Vista Alegre in Havana. The original version was quite sweet however we found this version to be bittersweet and a more acidic version with the fresh citrus juice and a very muddled orange.  

El Presidente Cocktail

-----------------------------------------------------------------------------

makes 1 cocktail

1 slice orange

splash of freshly-squeezed lemon or lime juice

1 1/2 oz white rum

3/4 oz orange curaçao

1/2 oz French dry vermouth

dash of Grenadine

In the bottom of a cocktail shaker, muddle the orange slice with the lemon or lime juice. Add the rum, curaçao, vermouth, grenadine, and ice and shake well. Strain into a small cocktail glass. 

Notes: we did not have any white rum therefore we ended up using a darker rum we had on hand. 

Stay safe and have a good weekend everyone!  - JD 

Food Photo of the Day ~ Marmalade

I... we, did get up to having a bit of kitchen foolery. I say that because we did not exactly slave in the kitchen to make these jars of marmalade. Most of the pulp, rind and essence that makes up this jam was already done and came in a huge can. We just added the sugar, water and a dollop of butter, followed the directions and simmered it on the stove and poured it into sterilized jars. It was a bit of a process however not labour intensive. I remember my parents making strawberry jam and helping out, my husband and I have made lemon curd and he recalls making jars of various things when growing up. If anything this was a process, an exercise and certainly gives me a taste for creating my own jam from start to finish.  

- JD  

Cranberry Sauce

Keeping it simple with this tangy orange flavour cranberry sauce; Whether you pour it, spread it or top it over what ever you please this sauce will add some zest to your holiday season cuisine.  

Cranberry Sauce

------------------------------------------------------------

2 cups frozen cranberries, thawed

1/2 cup water

1/2 cup brown sugar

zest and juice of 1 orange

1/4 teaspoon cinnamon

Place all ingredients into a medium saucepan. Bring to a boil over medium heat, allowing to boil  until the cranberries pop, about 10 minutes. Remove from heat and gently mash the cranberries. Pour the cranberry sauce into a bowl and allow to cool. The sauce will thicken when cool. 

Hope everyone had a great weekend! - JD 

Aperol Spritz

This classic cocktail is like a summer sunset in a glass due to it's vibrant colour. Pleasantly refreshing... citrusy and bubbly too. 

Aperol Spritz

------------------------------------------

makes 1 cocktail

3 oz Aperol

3 oz Prosecco

1oz club soda 

ice

Fill a large wine glass with ice. Add the Aperol and Prosecco. Top with a splash of club soda and garnish with an orange slice, if you wish.


I will be taking in some much needed sun, sea and sand relaxation for a week. Hope everyone has a good weekend. See you all when I return. - JD  

Apple Dumplings

This was my first time making apple dumplings and it won't be my last. A fairly straight forward recipe, equal to apple pie, that has plenty of flavour.  

Apple Dumplings

----------------------------------------------------------------------

4 apples peeled, cored and quartered

homemade pie crust for 1 to 2 pies 8 inch pies rolled and cut into squares or triangles, that will wrap around and cover each piece of apple, or use ready made pie crust or 1 to 2 cans ready made refrigerator crescent rolls 

1/2 cup butter

1/2 cup caster sugar

1/2 cup brown sugar

1 cup orange juice
1/2 teaspoon ground cinnamon

1 teaspoon rum flavouring

Preheat oven to 350ºF (175ºC)

Wrap each apple piece in one piece of square or triangle cut pie pastry or the crescent roll.

Place seam side down in an 9x13 baking dish and sprinkle with cinnamon.

In a medium saucepan combined the butter, caster sugar, brown sugar and orange juice and bring to a boil. Remove from heat and whisk in the ground cinnamon and rum flavouring. Pour over the apple dumplings. 

Bake for 30 minutes, or until the pastry is golden brown and the apples are tender. Spoon sauce over rolls when serving.  

Notes: I chose to make my own pie pastry because I just couldn't bring myself to buy refrigerator crescent rolls. 

Hope everyone had a lovely weekend. - JD 

Dundee Cake

I always wanted to try my hand at making a fruit cake however been a bit hesitant, for whatever reason. I believe this cake brings me close. I have always admired fruit cakes for their rich, dense fruity display although never a childhood favourite of mine, until later. Traditionally served during holidays and at feasts, this is quite lovely anytime. 

Dundee Cake

----------------------------------------------------------

1 cup whole blanched almonds

3/4 cup unsalted butter, softened

180g dark brown sugar

zest of 1 orange

3 tablespoons strong marmalade

3 large eggs, beaten

225 g unbleached all purpose flour

1 teaspoon baking powder

100g / 1 cup ground almonds

2 tablespoons milk

500g mixed dried fruit

100g whole glacé cherries

Glaze:

1 tablespoon milk

2 teaspoons caster sugar

Prep:

Place the almonds into a small bowl and pour boiling water over to just cover. Leave for 5 minutes then drain the water and leave to dry.

Preheat oven to 350ºF/180ºC/gas mark 4. Lightly butter and flour a deep spring form cake tin then line with baking parchment paper. Set aside.

Sieve the flour and baking powder together in a bowl. Set aside.

Making the cake:

Put the butter in a large bowl and using a hand held mixer beat well until soft. Add the sugar and beat until light and fluffy. Stir in the orange zest and jam.

Add the eggs to the creamed butter and sugar one at a time, beating well between each addition. 

Add the flour mixture and ground almonds and mix well. Mix in the milk and then add the dried fruit and cherries and gently mix together. 

Spoon the mixture into the prepared baking tin and spread the batter level using the back of a spoon. Arrange the whole blanched almonds close together forming circles on top of the cake. Bake in the oven for 45 minutes. 

Then lower the ovens temperature to 325ºF/160ºC/gas mark 3 and bake for a further 60 to 80 minutes. Check the cake after 50 minutes by inserting a wooden or metal skewer into the cake. When it is done it should have just a few crumbs attached. 

Check the cake every 10 minutes - it is important not to over cook this cake so the centre will be little soft.

When cooked remove the cake, briefly, from the oven, put the milk and sugar into a small saucepan and heat gently until the sugar dissolves. Brush over the top of the cake and return the cake to the oven for 2 to 3 minutes. Remove from oven and allow the cake to cool completely in the tin. When cold remove from the tin and wrap in foil and keep for at least 2 days before cutting. 

Hope everyone a great weekend! - JD 

Spiced Mandarin Orange Walnut Cake

This eggless cake is super moist with a light spiced flavour that perfectly beckons the Fall season. 

Spiced Mandarine Orange and Walnut Cake

-------------------------------------------------------------------------------------------

1 1/2 cups unbleached all purpose flour

2 teaspoons baking soda

1/8 teaspoon salt

1 teaspoon British mixed spice

1/2 teaspoon cardamom 

1 cup chopped walnuts, divided

3/4 cup caster sugar

1/3 cup vegetable oil

freshly grated orange zest from 1 orange

1 cup milk

1 tablespoon vanilla extract

1 teaspoon white vinegar

2 small cans mandarin oranges, well-drained and roughly chopped

Preheat oven to 350ºF. Lightly grease and flour and 9-inch spring form pan and line the bottom with baking parchment paper.

In a large bowl, combine flour, baking soda, salt, British mixed spice, cardamom and half of the chopped walnuts. Set aside.

In a medium bowl, whisk the sugar and oil together. Add the freshly grated orange zest and give a gentle stir. Now add the milk, vanilla extract and vinegar. Combine the wet ingredients with the dry ingredients. Fold in the chopped mandarin oranges until just mixed.

Pour the batter into the prepared spring form tin. Spreading the batter evenly. Bake for 30 to 45 minutes or until cake springs back when you touch it or a toothpick inserted in the centre comes out clean. 

Cool completely on a wire rack in springform tin.

Once cake has completely cooled; drizzle with an orange drizzle and scatter the remaining walnuts on top.  

Notes: you may replace the caster sugar with coconut sugar.  

Orange Drizzle

--------------------------------------------------------------

1 cup icing sugar

1/2 teaspoon freshly grated orange zest

1/4 cup freshly squeezed orange juice

Whisk icing sugar, zest and orange juice together in a small bowl until smooth. Drizzle over cooled cake.

Notes: Icing sugar is also called confectioner's sugar and powdered sugar. You may adjust the orange juice according to how thick or how thin you prefer the drizzle. 

Red Rum

This dark, spicy and spooky cocktail is perfect for Halloween or anytime one is in the mood for something dark and suspiciously delicious!    

Red Rum

-----------------------------------------------------

makes 2 cocktails

1 orange

Angostura Bitters or any bitters that has a reddish tinge 

4 oz dark spiced rum

Ginger beer

2 whole cloves

Cut two round slices off the orange. Making sure that the slices are slightly smaller than the rim of the glass you are using. Squeeze a little bit of the juice from the sliced orange into the bottom of each glass. Add a dash of bitters. Add two ounces of rum into each glass; top with a handful of ice. Fill the glasses, almost to the top, with cold ginger beer. Stir gently. Place the pointy end of one clove into the centre of each orange slice; and gently place the orange slice, with the clove side up, on top of each cocktail. Before serving add generous dashes of bitters on top of the orange slices. Serve.  

Notes: the sliced orange is supposed to resemble a pumpkin and the dashes of bitters is supposed to mimic blood. 

It has been one of those weeks. Have a lovely weekend everyone! - JD  

The Ralph Furley

Now the only Ralph Furley I can think of, is one that Don Knotts played on Three's Company. Other than that, I can recall no other and this martini, one may assume, is a hats off to the character he portrayed. It is light and sunny with a slight creamsicle flavour. 

Ralph Furley

---------------------------------------

makes 3 cocktails

6 oz gin

4 oz Orange juice

1 oz Sweet Vermouth

1 oz lime juice

Pour all ingredients into a cocktail shaker with cracked ice and shake well. Strain into a chilled martini glasses.

Have a great weekend everyone! - JD