Search

Blood orange upside down cake

I made this cake in an attempt to make the most of the blood oranges that are in season. I have followed a recipe from Feedfeed but simplified it to suit me. I will write down how I made it as I know I will want to make this again for my friends who have celiac disease. Ingredients 4 medium blood oranges 150 gr + 1 tablespoon golden caster sugar 170 gr gluten-free plain flour 40 gr ground almonds ½ teaspoon xanthan gum ½ teaspoon fine sea salt 1½ teaspoon baking powder ½ teaspoon baking soda 120 ml extra virgin olive oil 120 ml cold milk 2 eggs 1 teaspoon orange extract 1 teaspoons vanilla extract Method 1. Heat the oven to 180 C / 350F 2. Line the bottom and sides of an 8” round cake

Blood Orange Marmalade

I started making my own Blood Orange marmalade last year and continued the tradition this year. I followed the same recipe on both, the recipe is here. It makes 2 1/2 small jars of orange marmalade which is just manageable to make and manageable to eat without sharing it. This year I reduced the amount of sugar to 2 cups and I think there is still room to reduce it a bit further next year. I love making orange marmalade this time of the year, it brings much needed sunshine shades to the kitchen and brightens up my days.

Lemon and poppy seed birthday cake with buttercream icing and blueberry cream

Nehir turned 10 couple of weeks ago and wanted a special birthday cake. Actually she drew the picture of it for me to work from. She wanted the cake to be the Lemon and Poppy seed cake, the national trust cake which she baked once and I have baked loads of times. The one she baked & I photographed was featured on Food52 which we are very proud of. For that reason it would have to be the lemon and poppy seed cake. Recipe for the cake is from the book "Sweet" by Ottolenghi and Helen Goh. But it is also available on food.52 and here is the link to the recipe. Icing she wanted was just Crème fraîche but with little persuasion she agreed to have cream cheese Swiss meringue icing. Swiss meringue b

© 2014 by Burcu -  Proudly created with Wix.com