Blood Orange & Campari Cake (Gluten Free)

Blood Orange & Campari Cake 7

The Christmas before last my friend Jodie bought me the Polpo cookbook. After about 2 minutes of looking at all of the amazing Venetian recipes I was utterly obsessed with the blood orange and campari cake. Massive negroni fan that I am, I couldn’t imagine a better combo for the perfect cake and knew I had to make it as soon as possible!

Blood Orange & Campari Cake 3

However, procrastination is my greatest skill, so a few months passed with no sign of the cake and then all of a sudden, blood orange season was over. So when blood oranges season kicked off again this year I knew I had to grab the bull by the horns, juice 8 oranges and get this cake on my coffee table.

Blood Orange & Campari Cake 2

 

Now it has happened, and in celebration I have made my first ever gif! (Yes, I’m massively behind the times, but cut this technophobe some slack!)  (continue reading…)

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Gluten Free Carrot, Almond & Pistachio Cake with Rosewater Cream

Gluten Free Carrot Almond Cake 1

This Christmas one of my lovely friends bought me the most marvellous cookbook, Persiana by Sabrina Ghayour. It’s one of those books that leaves you with the desire to invite people round for dinner immediately, so that you can try out as many dishes as possible. Every recipe seemed to catch my eye, but one stood out more than most, principally due to the presence of pistachios, almonds and, an ingredient I don’t get to use often enough, rosewater.

Gluten Free Carrot Almond Cake 4

 

It seems I may have a thing for gluten free carrot cake (I can heartily recommend the Venetian Carrot Cake), or possibly almond based cakes in general (Blueberry Polenta Cake with Lavender Syrup and Pomegranate Jewel Cake).

Gluten Free Carrot Almond Cake 3

Maybe it’s that hint of almond taste and texture or perhaps it’s the fact that the lack of flour makes it possible to happily eat more than your fair share! (continue reading…)

Gluten-Free Pomegranate Jewel Cake

Pomegranate Cake 3

 

At 33 years old (for another week or so at least. If anyone says the words ‘mid-thirties’ there’s a good chance I’ll slap them) I’m extremely grateful to still be close friends with the fabulous group of girls I went to school with. I didn’t realise how unusual that is until fairly recently, I clearly chose my friends wisely. Last weekend all 8 of us got together for the first time in ages for a day full of chatting and a night full of cocktails & food here in good old London town. I was hosting so obviously I had to make a cake.

Pomegranate Cake 6

Helen has major problems with gluten, so a gluten-free cake was the order of the day and I decided that rather than whipping up one of my go to gluten-free cakes (this one and this one) I wanted to try something new and a tad more flamboyant. I knew I had to consult the queen of gluten-free cakes (and flamboyantness!) Nigella Lawson.

Pomegranate Cake 5

When I laid eyes on this cake it was love at first sight. I have a well documented obsession with pomegranates and a recipe that involves covering an entire cake with them is impossible for me to resist. Add to that the fact that this is almond based with tangy lemon and orange zest and I may have discovered my new go-to cake. (continue reading…)

Battenberg Cake

Battenberg Cake 1

Back in the olden days, whenever I paid a visit to my Nan and Gramp in Cheltenham, there were certain foodstuffs I was guaranteed to enjoy. Items that were surefire crowd pleasers in the under 10 category, namely Dairylea triangles, tiny boxes of Kellogg’s cereals (aka the variety pack) and, best of all, battenberg cake.

Battenberg Cake 2

I developed highly prescriptive methods to be utilised when eating each of these treats. Dairylea triangles must always be consumed in pairs, one thinly spread in a sandwich, cut into neat quarters and one meticulously removed from its tinfoil wrapper and nibbled delicately. The cereal should be consumed dry, straight from the box and by the handful, usually whilst watching cartoons on a Saturday morning.

The Battenberg Ritual

But my favourite ritual involved the battenberg. A single, chunky slice would carefully be peeled, preferably in one perfect sliver of marzipan. Only then could the squares be separated and eaten one at a time, in alternating colours of pink and yellow. People who bite straight into a slice of battenburg frankly freak me out, how can they not know how wrong that is? Admittedly, I may missing out on the combination of flavours that biting off a corner would provide, but I do love a routine. (continue reading…)