I am willing to guarantee that you are going to fall abso-flippingly in love with this simple cake I am sharing here with you today. GUARANTEE!
Not only is it a very simple cake to make, but it has to be one of the moistest, most flavourful cakes you could ever want to eat.
I have adapted the recipe from one I found in the book Clodagh's Kitchen Diaries by Clodagh McKenna.
I was able to purchase a copy of this second hand the other week and the day it arrived I immediately bookmarked this recipe and set out the very next day to bake it. I kid you not.
In her description of the recipe she says: "This, I guarantee, will be one of your favourite recipes in this book. Light, moist and so zingy, it will keep for up to a week in an airtight container."
I would agree with everything she said but am doubtful about the last . . . not that it won't keep in a container for up to a week, but that you will even have any left to store for a week! Seriously!
Yes, it is THAT good!
This is the moistest, most flavourful cake I have ever made.
No flour in it . . . but you can't consider it gluten free because you do need a slice of white bread made into bread crumbs . . . and the gluten would be in that . . .
I used a slice of day old ordinary sandwich bread, about 1/2 inch in thickness. I did not cut off the crusts. I blitzed it into coarse bread crumbs in my food processor.
Once again I used Dorie Greenspan's trick of rubbing citrus zest into sugar to release the flavours and aromas. This cake uses the zest of one large orange and one lemon.
Use unwaxed if you can get them, otherwise scrub them well in soapy water and then dry with a soft cloth prior to zesting.
The citrus sugar gets mixed with the bread crumbs and a quantity of ground almonds . . . I think in North America you might call this almond meal or almond flour.
You will also need a teaspoon of baking powder. Mix that all together well then you simply stir in some vegetable oil that you have beaten together with some eggs.
She didn't specify the size of the eggs that I could find. I used large and they worked out beautifully.
That's it . . . just pour it into the prepared pan and bake . . . it smells really good while it is baking. Like a citrus grove . . .
After baking you make a spicy citrus syrup using the juice of an orange and a lemon, some sugar, a cinnamon stick and a couple of cloves.
This gets soaked into the still warm cake, while its still warm . . . this is the secret to it's moist texture and amazing flavour!
Moroccan Orange Cake
Yield: 8
Light, moist and filled with lovely zingy orange flavours. This is destined to become highly placed in your arsenal of favourite cake recipes! If you can't get unwaxed fruit, simply wash the fruit you have in soapy warm water, scrubbing it gently with a brush. Dry well before using.
ingredients:
- 50g slightly stale white breadcrumbs (1 slice)
- 200g caster sugar (1 cup minus 1 tsp.)
- 1 tsp baking powder
- 100g ground almonds (1 cup plus 3 TBS)
- 200ml sunflower oil (7 fluid ounces)
- 4 large free range eggs
- the finely grated zest of 1 large unwaxed orange
- the finely grated zest of one unwaxed lemon
- Whipped cream or Greek Yogurt to serve
For the citrus syrup:
- the juice of 1 large orange
- the juice of 1 lemon
- 75g caster sugar (1/3 cup, slightly heaped)
- 1 cinnamon stick
- 2 whole cloves
instructions:
How to cook Moroccan Orange Cake
- Preheat the oven to 180*C/350*F/ gas mark 4. Butter and flour an 8 inch round cake tin. Line the bottom with baking paper. (I used a spring form pan.)
- Rub the fruit zests into the sugar with your fingertips until quite fragrant. Stir together with the bread crumbs, ground almonds and sifted baking powder. Whisk the oil together with the eggs. Add all at once to the dry mixture, mixing well together. Pour into the prepared pan.
- Bake in the preheated oven for 45 to 60 minutes until the cake is golden brown and a skewer inserted into the centre comes out clean. Allow to cool in the pan for 5 minutes before turning out onto a wire rack.
- While the cake is baking make the citrus syrup. Put all of the ingredients into a small saucepan. Bring gently to the boil, stirring constantly. Reduce to a simmer and simmer for about 3 minutes at which time the sugar should be completely dissolved and a thickish syrup formed. Discard the cinnamon stick and the whole cloves.
- Poke holes all over the surface of the cake with a toothpick or skewer. Spoon the hot syrup over the cake allowing it to soak in. Spoon any excess syrup back over the cake every now and then until it is all soaked in.
- Cut into wedges to serve along with some whipped cream or Greek yogurt.
She suggest serving it with either whipped cream or thick Greek yogurt.
We had it with yogurt. I had intention only of having one small taste but before I knew it . . .
This is what was staring me in the face. The devil made me do it! OH MY GOODNESS!
Some days are just busy. The last few days this week I have been busier then a "Hen hauling wood" as my old friend Leona would say! Writing articles, doing laundry, appointments, etc. They say there is no rest for the wicked! I must have been rather naughty lately I guess!
Just because you are busy and don't have a lot of time that doesn't mean you can't get something tasty on the supper table! These Maple Baked Beans on Toast are the perfect light supper entree for when you have a bit more on your plate to handle than normal.
With a little bit of pre-prep, they basically cook themselves! Its amazing what you can do with a few store cupboard ingredients!
This tasty recipe uses things I generally have in my larder at all times . . . tinned cannellini beans, a good bottled tomato passata . . .
Maple syrup, a good balsamic vinegar. Today I used a Maple Balsamic from ilGusto, but you could us any good Balsamic vinegar. Since I also use pure Maple syrup I felt the Maple Balsamic would add a nice touch and more maple flavour. It did.
I used a bottle of Ciro Passata Rustica today . . . it is lovely and thick and has a nice tomato flavour. If you can't get that you could use ordinary passata or even tomato sauce. I don't think that it will taste as rich and luxurious however as this does . . .
You will still end up with a terrifically tasty dish however!
I started by softening some thinly sliced shallots in a bit of light olive oil along with some crushed garlic.
Try not to let them brown . . . you just want them softened . . .
After that you just stir in the passata, the vinegar and maple syrup. Let that cook for a few minutes and then stir in the beans. If you think its too thick, you can add a bit of boiling water, but you shouldn't need much.
Bring to the boil, cover and then pop into a warm oven where they can braise away for a time until you are ready to serve . . .
At that time the flavours will have melded beautifully and you will have a dish fit for a king! All you need is some buttered toast to ladle it onto!
These always go down a real treat. Vegetarian. Delicious. High fibre, low in fat. You can't lose!
Maple Baked Beans on Toast
Yield: 3 - 4
These are delicious. If you can think of it, do try to make them the day before. The flavours get even better overnight, but they are still really delicious on the day!
ingredients:
- 3 shallots, peeled and thinly sliced
- 1 fat clove garlic, peeled and crushed
- a splash of olive oil to fry
- 200g tomato passata (3/4 cup, sieved tomatoes)
- 200g tin of Cannellini beans, drained and rinsed (14 ounce tin)
- 1 TBS Maple Syrup
- 2 TBS Maple Balsamic vinegar
- fine sea salt and freshly ground black pepper to taste
- hot buttered toast to serve
instructions:
How to cook Maple Baked Beans on Toast
- Preheat the oven to 180*C/350*F/ gas mark 4.
- Heat the oil in a medium oven-proof casserole dish over low heat. Add the shallots and garlic. Cook, stirring frequently, without browning, until softened. Add the tomato passata, vinegar, and maple syrup. If you think it is too thick, you can add a couple TBS of water. Bring to the boil, then reduce to a simmer and cook for about 5 minutes. Season with salt and pepper and stir in the drained beans. Cover and place into the preheated oven.
- Bake for 70 to 80 minutes, stirring occasionally. If you think they are getting dry, you can add a bit of water.
- At this point you can either transfer to a container, cover and chill in the refrigerator overnight, reheating gently over low heat when you wish to serve.
- Make some toast, butter it and ladle the hot beans on top.
NOTES:
If you can't get Maple Balsamic, you can use ordinary balsamic vinegar. Also if you are not fond of maple you can use honey or soft dark brown sugar in an equivalent amount.
I used a good whole wheat bread today as that is what I had, but a rustic sour dough also goes very well. It also goes without saying that the leftovers taste even better when gently reheated a day afterwards. In fact you could make them ahead and then just reheat when you are ready to eat. Happy days!
Diagnosed with Type 2 Diabetes several years ago, I have been on the constant search since then for ways to enjoy the baked goods and treats that I have enjoyed throughout my lifetime. Especially during the holidays and on special occasions. Its no fun being the only person in the room that can't enjoy a special piece of cake or a delicious cookie.
I have always felt in my heart that a house without a cake or some other treat to munch on is a home that is sadly lacking in one of life's great pleasures.
Today I am happy to share this fabulous Infographic from Quill filled with information on baking swaps you can make to create healthier homemade treats. I've already learnt a lot from it
Just last week I baked these delicious Spiced Pear Pinch Muffins where I was able to put some of these fabulous suggestions into practice. Instead of fat and refined sugars, I used pureed pears, banana and a tiny bit of maple syrup and they were wonderfully delicious! For me it is a bit like winning the lottery when I CAN have my cake and eat it too! It goes without saying that all sweet treats, healthier swaps or not should remain as only occasional additions to our diet, but it is nice to now that when we do choose to indulge we can do so in a much healthier way!
I adore Croque Madame Sandwiches. A Croque Monsieur Sandwich is a fried ham & cheese sandwich topped with a layer of bechamel and grilled.
It becomes a Croque Madame when you add a fried egg to the top. Yes . . . not for the weak of heart! I have only ever made them once and they were to die for. You can read about that experience here. So, so, so good!
I like to think that this version is a bit lighter . . . and I can vouch for it being a lot easier! They go together lickety split and make an excellent light supper for two (easily multiplied) along with a salad on the side.
For this recipe I am using medium to small eggs, only because larger eggs would not stay on top without overflowing the crust onto the baking tray.
The base for these delicious and easy pizzas are Deli Kitchen's new Greek Style Flatbreads! Soft, pliable and perfect for these Croque Madame Pizzas! You could also use Naan bread with good results.
I have an excellent recipe for a Yeast Free Naan Bread that would also be excellent for these delicious pizzas.
You are going to love these! They are such a doddle to make. As easy as mixing together a cheese/sour cream topping to spread over the flat breads . . . then layering on pancetta and eggs and baking.
The cheese mixture uses two kinds of cheese . . . strong cheddar and Gruyere, which is a nutty sweet type of Swiss cheese. I love it!
This gets mixed with some sour cream, Dijon mustard and a splash of Worcestershire sauce . . . and then spread onto the flat breads.
On top of that you arrange some thinly sliced pancetta . . . Italian bacon . . . mild and smoky and so tasty. You want to make little cradles/nests to break the eggs into . . .
I used medium eggs today. Normally I use large eggs in all of my cooking, but I felt they would be too large and overflow, and in all truth even the medium ones did a bit, so you might want to go for small eggs.
It doesn't really matter or affect the taste if they do . . . its just a matter of aesthetics.
And that's it! Just pop them into the oven and bake them for about 20 minutes, depending on how well done you like your eggs.
At 20 minutes the yolks were nice and creamy . . . not runny. If you want runny, you might want to do them for less time. Just keep checking.
Altogether these are fabulously tasty! You are sure to fall in love with them. They are great for the weekend when you are wanting something a little bit heartier for breakfast . . .
They also make a great, quick and easy weeknight supper for two. All you need is some salad on the side perhaps.
Look at how nice, rich and golden brown that cheese topping is . . .
I can promise you that it tastes every bit as delicious as it looks. Honestly . . . I could have eaten just that on the flat bread and nothing else!
My husband really, REALLY enjoyed this. He had been outside mowing the grass before the rain started again . . . and had worked up a bit of an appetite!
I love it when he enjoys the things I cook for him. It makes me very happy. It also makes him happy as well! He doesn't normally like pizza, but this kind . . . he does!
Yield: 2
Croque Madame Pizzas
A recipe I adapted to serve two people. This makes a fabulous supper with some salad on the side!
ingredients:
- 2 Greek Style Soft Flatbreads
- 4 medium free range eggs
- 8 thin rashers of pancetta or streaky bacon
- 30g grated strong cheddar cheese (1/4 cup)
- 30g grated Gruyere Cheese (1/4 cup)
- 60g dairy sour cream (1/4 cup)
- 1 tsp Dijon mustard
- 1/4 tsp Worcestershire sauce
- salt and black pepper to taste
instructions:
How to cook Croque Madame Pizzas
- Preheat the oven to 220*C/425*F/gas mark 7. Line a baking tray with baking paper and place the two flatbreads onto it.
- Stir together both cheeses, the sour cream, mustard, and Worcestershire sauce to combine well. Divide evenly and spread onto one side of each flat bread. Top each
- Using the slices of Pancetta, arrange them on the top of the cheese mixture on each flat bread so as to make two circles with an open space in the middle to hold the egg. Carefully crack one egg into each so that it is contained.
- Bake in the preheated oven until the cheese is golden and the egg is just cooked. Season with salt and black pepper to serve.
An added bonus is the smell of the pancetta cooking while the pizzas bake. Oh so yummy.
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