Oranges, almonds (and a whole heap of eggs!)

That James Martin's a clever old stick when it comes to anything sweet, don't you think?

Of course, he's quite probably a clever old stick when it comes to anything savoury, too - but the desserts and cakes are what I know him for.

I was lucky enough to receive a copy of his book "Desserts" from my brother's family for Christmas and I'm fairly sure I put on at least four pounds, just looking at the photographs.

However, I spotted this recipe for his Orange & Almond Cake in a magazine (I forget which, now!) and cut it out to keep.  Hence, when I found I had a number of oranges backing up in the fridge it occurred to me that here was a great way of using them.

Just out of the oven

It wasn't until I was getting the ingredients out of the cupboards, that I realised that this is a flourless cake - and it takes six eggs!  A quick count-up of the egg supplies showed that I did indeed have enough to cope, and so the plan continued.

I hadn't ever made a flourless cake before, so was suddenly a tad nervous - as this cake was intended to form part of a High Tea to be consumed that night.  High risk cakes tend not to be a good strategy - not when you're relying on them to feed the five thousand.

The preparation of the cake batter was simplicity itself, involving a saucepan and a food processor - and that was it.  The saucepan is required to poach the oranges (whole) until they are soft and the inherent bitterness of their skin has reduced.  Then, once cooled, they go into a food processor (chop them up a bit first, to remove the pips) and get blitzed until completely "mullered".  (What IS the origin of the term "mullered", I wonder?).

Love flaked almonds!

Next, add ground almonds, sugar and six eggs and blitz again - then hey presto, your cake batter has miraculously appeared.  Decant into a springform tin, sprinkle with flaked almonds and into the oven for 25mins, then another 25mins with a silver foil hat on to prevent the almonds burning.

There really couldn't be an easier way of making a cake.  Well, not unless someone has invented a cooker that you just throw all the naked ingredients into.

The resultant cake was light, frothy almost.  The orange was tempered by the cooking it had received and although full-bodied in flavour, was only slightly bitter.  That bitterness was enough to scare son & heir away, regrettably, but hubby and I both thought that the cake was gorgeous.

The original recipe included instructions for making a Basil cream, which although it sounded extremely likely as a lovely accompaniment, I didn't indulge in.  Well, it was just more cream - which none of our waistlines could do with.  If, however, you're interested in this, you can see the whole recipe here.

As a cake for someone who is attempting to reduce the occurrence of inflammation in their body, you really couldn't ask for better.  After all, oranges are mildly anti-inflammatory and almonds are moderately anti-inflammatory.  I suppose you do have to balance them against the inflammatory properties of the sugar and eggs - but I doubt you'd do better with many recipes!

Interestingly, with Mr Martin's emphasis being on desserts, we both thought that the cake was rather more a dessert and rather less a cake - but even so, I'd be happy to eat it at any time of the day!

ORANGE & ALMOND CAKE

Ingredients :

2 oranges

225g caster sugar 

6 free-range eggs 

250g ground almonds 

4 tbsp flaked almonds.

Method : 

 

1.  Preheat the oven to 180C/350F/Gas 4.  Line and butter a 23cm/9in springform cake tin.

 

2.  Simmer the orange in a saucepan of simmering water for 45-60 minutes, or until very soft.  Remove the pan from the heat and leave the oranges to cool in the water.

 

3.  Drain the oranges and roughly chop, discarding the pips.

 

4.  Blend 450g/1lb of chopped orange in a food processor to a purée.  Add the sugar, eggs and ground almonds and blend until smooth.  

 

5.  Pour the mixture into the cake tin and sprinkle over the flaked almonds.

 

6.  Bake in the oven for 25 minutes, then cover loosely with aluminium foil and bake for a further 25-35 minutes, or until cooked through (a skewer inserted in the middle should come out clean).

 

7.  Remove from the oven and set aside to cool.

 

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Cinnamon Apple Cake - simply gorgeous!

Well, this cake would take care of three apples if you ever find yourself with three extra - although I wouldn't try to take care of a glut of apples by making successive Cinnamon Apple Cakes.  Not if you want to stay out of hospital, that is.

This cake is more of a dessert than a cake, strictly speaking, and is so completely and utterly divine and moreish, that you could easily overdose.  So be warned!

On our trip around the Blackmore Vale, we picked up a bag of mixed apples.  In it were the most gorgeous Russets, but also another apple - which I've since been told is a Blenheim Orange - that is rather like a Cox, but with a lighter flesh that is almost foamy.  They both taste like garden apples should, that immediate floral note swiftly followed by the sharpness that is then taken down by the sweetness.  The difference between these and supermarket apples is quite ridiculously marked.

So they've sat there, while we munch our way through the gorgeous Russets - our favourite apples - while I've been deciding what to do with them.

Somewhere in the fevered far reaches of my brain, a plan had started to form as regards an apple cake.  Built along the lines of a muffin mix (i.e. using vegetable oil instead of butter) and supported by ground almonds for texture and weight, plus cinnamon because well, cinnamon always goes well with apple and just in case the cooking chases all the flavour from these apples.

I was in two minds as to whether to grate the apples, or cube them.  I even contemplated grating and cubing, but was glad I settled for cubes.  The foamy texture of the apple flesh would have simply disintegrated had it have been grated.  As small cubes, it transformed into semi-dried apple which lent a lovely chewiness to the mix.

Just out of the oven

This is the kind of cake that just demands - because of its sweetness - to be served with, ideally, a blob of creme fraiche.  Purely by coincidence, I happened to have a tub of creme fraiche d'Isigny in the fridge, which was absolutely perfect.  I really don't think that cream would have gone as well.  To my mind, you need the slight sharpness of the creme fraiche as light relief from the sweetness.

As a dessert, or for a High Tea, or as part of an Afternoon Tea arrangement, I don't think you could beat this cake.  It is as easy to make as muffins are - with no requirement for blenders, mixers or food processors.  Just a whopping great big bowl and a spoon.  Can't say fairer than that!

The mixture uses the American cup as a measure.  If you don't have a cup measure, pick a small mug, or a tea cup, and use that.  So long as you use the same cup all the way through, you'll be fine.

Oh and by the way - could I be a bit cheeky and ask you, if you have a blogroll on your blog, to include Rhubarb & Ginger (if you like it, anyway!).  If you leave me a message to say you have, I'll reciprocate in kind and include you in my blogroll.  Thanks!

CINNAMON APPLE CAKE (serves 9-12 depending on slice size)

Ingredients :

3 cups of diced apples, cored and skinned
1½ cups sugar
1 cup vegetable oil
¾ cup ground almonds
2 eggs, lightly beaten
2 tsp vanilla extract
2 cups plain flour
2 tsp ground cinnamon
¾ tsp salt
1 rounded tsp baking powder
2-3 tbsp milk, if necessary.

Method :

1.  Pre-heat your oven to 180deg (fan)/350degF/Gas Mark 4.

2.  Mix all the dry ingredients into a large bowl.

3.  In a separate bowl, combine all the wet ingredients.

4.  Pour the wet into the dry, and stir to combine.  If you find the mix is terribly dry, add 2-3 tbsp milk until the mix is moving freely again. 

5.  Grease a non-stick 8" spring form tin and pour in the cake batter.

6.  Flatten the top, then place in the oven for 1 hour.  Take a look at it after 50 minutes and lay a piece of silver foil over the top, if it is very brown.

7.  A skewer will come out clean when the cake is done.  Immediately remove the ring of the spring form, then leave the cake for 10-15 minutes before detaching it from the base.

8.  Leave to cool - and it takes quite a while to cool, so this is best made in the morning if you're planning on eating it in the afternoon/evening.

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Almond & Elderflower Cookies : heavenly little biscuits!

Following on from a number of requests, here's the recipe for the cookies that went so beautifully with the Gooseberry Cream & Elderflower Jelly Pots.

The basic recipe is a Rachel Allen basic vanilla shortbread biscuit one, with the elderflower cordial instead of the vanilla and with some ground almonds added.

It really doesn't get any easier than this - unless you make use of a Kenwood Chef, like I did.  Well, it is helpful for when you run out of mixing power in your arms!

ALMOND & ELDERFLOWER COOKIES  (Makes around 18)

Ingredients :

200g softened butter

100g icing sugar

200g plain flour

half a tsp of baking powder

2 tsp elderflower cordial

100g ground almonds

caster sugar, for sprinkling.

Method :

1.  In a bowl, cream the butter with the sifted icing sugar until light and fluffy.

2.  Sift in the plain flour and baking powder, along with the elderflower cordial and  ground almonds.

3.  Mix them all in, only stirring as much as is necessary. Too much stirring will result in hard, tough biscuits.

4.  Once they are all combined, lay a large piece of cling film onto the work surface and tip the dough into the middle. Quickly form the dough into a sausage shape and roll it up in the cling film, twisting the ends tightly – so compressing the contents.

5.  Place in the refrigerator for a half an hour until firm, then pre-heat the oven to 180deg C (Gas Mark 4).

6.  Remove the cling film and slice into rounds of about a half centimetre thickness.

7.  Place the rounds onto a baking tray lined with parchment paper.  Sprinkle with a little caster sugar and bake in the oven for 10 - 15 minutes until light golden brown.

8.  Remove from the oven and give them a second or two to firm up, then carefully transfer to a wire rack to cool.

Try hard not to eat them all!