Blood oranges, for some reason, are so much more exciting than regular oranges. I always find the vermilion flesh a surprise – somehow I’m never really expecting it to be so bright. Blood oranges live up to their name by spurting out copious amounts of red liquid when squeezed. They have a pleasant grapefruit-like tartness, and seem to deserve much more of a fanfare than the common orange.
Sometimes I get a real hankering for cake. It doesn’t happen often, but when it does I need to do something. What I love about syrupy drizzle cakes like this one is that there’s no tedious wait for the cake to cool: you can just tip the syrup over and dig in. There might be people who would suggest waiting until even this cake has cooled before you eat it, but i’m going to choose to ignore them, in favour of the nirvana that is oven-warm cake. Luckily, I had some willing volunteers to help me eat it, so I didn’t end up eating the whole thing myself, which would have been entirely possible.
I decided to go down the same route as lemon drizzle, but with blood oranges and honey, simmering down a syrup of blood orange juice and honey to pour over the warm cake. I added an extra sliced orange to the syrup, which goes marmalade-y and sweet when simmered with the honey. Using ground almonds in the cake as well as plain flour helps the cake soak up the flood of syrup that is poured over it.
I made these when my friend Jenny came round. She is gluten intolerant, so brownies seemed like an obvious choice. Wheat flour can easily be substituted for another flour, such as rice flour, or ground almonds, as I’ve used here. Adopting a gluten free lifestyle seems to be all the rage nowadays, whether or not you actually have coeliac disease. Two of my favourite food blogs are by people who don’t eat gluten – Tartlette and La Tartine Gourmande.
Gluten seems to be hidden in a remarkable amount of things. According to a quick Wikipedia glance (the extent of any ‘research’ I do for this blog) gluten is found in cosmetics and hair products. Baking powder often contains gluten – although I’m skeptical of how useful baking powder is. Especially in brownies, as I’ve made them with or without, and can’t see any discernable difference, so I was happy to leave it out here. I’m still a little uncertain as to what gluten actually is – in my local healthfood shop you can buy large packets of a flour-like substance that is simply, and a little bizarrely, just called ‘gluten’.
This recipe was inspired by something I had from the Hummingbird Bakery in London. They produce an amazing concoction: a layer of brownie, topped with a layer of cheesecake, then a layer of vibrantly pink raspberry-flavoured cream. I did away with the separate layers, and swirled a mixture of cream cheese, egg and crushed raspberries into the top of the brownie batter before it goes in the oven. Doing my bit to make coping without bread and pasta a little bit easier.
I have just submitted the above photo to a food photography competition in Observer Food Monthly. The competition asks people to send in pictures of their favourite comfort food to get them through the winter. Well, it would be difficult to get through the winter without pudding. This is the ideal combination of comforting stodginess from the rich almond frangipane, and a hint of freshness from the tangy raspberries and sweet apricots, reminding us that summer is not too far away.
It seems to have been constantly raining for weeks on end, and we’re only now starting to see anything resembling clement weather. A day slowly pottering around in front of a warm oven seems a fitting antidote to the rain. I wanted to make something that I had all the ingredients in the house for, to save braving the raging storm outside. I found a tin of apricots in the cupboard that were (just) within their expiry date, and an icy cluster of raspberries in the freezer, from when the plants in the garden were fit to bursting in the summer.
I decided to make a tart, as the last time I made one was the Rhubarb and Custard Crumble Tart, which was the first recipe on the blog almost a year ago. When working at the café, I discovered the joys of frangipane – an Italian pastry cream made with eggs, sugar, butter and ground almonds. It’s really easy to make, unlike the more troublesome crème patisserie, as you just mix all the ingredients together and pour it into the pastry case. And the result is not bad for a casual bit of rainy-day baking.