Clementine and ground almond cake

This is an Ottolenghi recipe of the orange ground almond cake. There is another recipe I was thinking of making, that is the venetian version of the same cake from Polpo's cooking book. But because I am a big fun of clementines and because Polpo's cake syrup sounded more complicated to make, I decided to try this another time. Both the recipes are written below.

 Ottolenghi's clementine and ground almond cake

Ingredients


200g unsalted butter
380g caster sugar
4 clementines, zest grated, and juiced
Grated zest and juice of 1 lemon
280g ground almonds
5 medium free-range eggs, beaten
100g plain flour, sifted
1/8 tsp salt
Orange zest, cut in strips, to garnish

For the chocolate icing (optional)

90g unsalted butter, diced
150g dark chocolate, broken up
½ tbsp honey
½ tbsp cognac

I start with preheating the oven at 200º C. I will then grease a 23cm baking tin with butter and line the sides and base with baking parchment. Then, I will then grate the 4 clementines, juice them and keep 120 ml aside for the syrup. I will beat the eggs and keep them in a separate bowl, measure and sift the flour.

In a big bowl I mix the butter, 300gr of caster sugar and the citrus zest. I do so in a slow speed, trying not to incorporate air in the mixture. I add in stages half the ground almonds, gradually the eggs, scrapping the bottom and the edges of the bowl. Finally I add the remaining ground almonds, the flour and salt and mix it all together until smooth.

Then, pour the mixture in the tin, level it with a palette knife and put it into the oven to cook for 50 to 60 minutes. A skewer should be going through  the cake smoothly and coming out a little bit moist.

Before the cake is cooked i start preparing the syrup. I will heat the remaining sugar (80gr) and the clementine juice in a small pan, bring it to the boil and remove it instantly.

When the cake is out of the oven, I will make holes with the skewer and brush the syrup all over the surface of the cake and leave it to cool.

For the icing I add the butter, chocolate and honey in a heatproof bowl and place it over a slightly simmering saucepan. When everything is melted I add the cognac (or rum) and pour the icing over the cake, allowing it to move down the sides naturally. By the time the icing is set we can add the orange zest strips at the middle of the cake.


Polpo's flourless orange and almond cake

Ingredients

2 oranges
100gr brown sugar
400 gr caster sugar
6 medium free range eggs
250gr almonds
1 1/2 tsp baking powder
zest and juice of 1 orange
250 gr mascarpone
2 tbsp double cream

In a large pan I place the two oranges with plenty of water and boil gently for 2 hours. After this time I remove the oranges, set them aside and reserve the cooking liquid.

In a food processor I whizz until white and fluffy the brown sugar, half the caster sugar and the eggs.

When the oranges have cooled enough to handle I cut them into pieces, remove any seeds and them to the food processor. When smooth enough I add the ground almond and baking powder and whizz to combine. I will then spread the mixture in a greased and lined with baking parchment baking tin (around 26cm) and bake it in a preheated oven at 180º C, for 1-1 1/2 hours.

Meanwhile I make the syrup. I will pour the reserved liquid from the oranges into a large pan (750 ml of water will do instead) along with the remaining caster sugar, the zest of 1 orange and its juice. I will bring to a fierce boil for around 10 minutes or until thick and immediately take of the heat (it will continue to thicken when removed from the heat).

To serve I slice the cake and place a little of the mascarpone and double cream mix on the side. I dress with the syrup.

Roasted roots

Roasted Roots

The dish is an Ottolenghi recipe. It seems like the usual way to roast your veggies, but there is the addition of the sauce that makes the dish differ. If you omit the cappers, like I did, the dish can be too sweet and it will need something to balance it. My idea to add german smoked cheese and goat cheese proved good.

Ingredients

150 ml Olive Oil
1 head of garlic halved horizontally
700 gr baby parsnips (cut into 2-3  segments then each piece lengthways two or four)
2 big carrots (cut into 2-3  segments then each piece lengthways two or four)
3 small size sweet potatoes (cut in strips, skin on)
4 medium red onions cut in wedges
30 cherry tomatoes (12 small plum tomatoes will do fine)
4 sprigs of thyme (or 2 tbsp of dried thyme)
2 sprigs of rosemary

For the sauce:
half a spoon mustard dijon
half a spoon honey
2 tbsp of lemon juice
4 tbsp of capers
1 tbsp roasted seamy seeds
salt and pepper

The dish is prepared in 3 stages. First I mix well 120 ml of the olive oil with the garlic, the parsnips, the carrots, the onions and  the thyme-rosemary and spread them in a large roasting tray in a preheated oven (190). After 20 min I will add the sweet potatoes and give them all a good stir. They will cook for about 40 to 50 minutes until  they get a golden colour and then  I will add the cherry tomatoes and let them roast for another 10 minutes. Meanwhile I whisk together the remaining olive oil with the ingredients of the sauce and pour it over the vegetables the moment i take them out of the oven. Scatter the sesame seeds, melt in the cheese and serve on the roasting tin.

Nice bread

By trying to avoid wheat products you are making a big compromise with the taste of your bread. Generally I will eat the german rye bread with everything but when I want to eat my favourite scrabbled eggs breakfast a good slice of bread is irreplaceable. I will buy a loaf of this nice organic sourdough bread from a shop in Lordship Lane, the cheese block, cut it in slices and freeze them for future use. The taste is amazing!

Sometimes I will try the seeded organic pitta bread from sainsburrys and add egg/avocando/haloumi to make a glorious sunday breakfast / brunch.