Orange and Almond Cake

A Gary Rhodes recipe

Makes : 3 x 2lb (900g) cakes

Ingredients:
3 whole oranges
12oz (350g) ground almonds
12oz (350g) caster sugar
½ tsp baking powder
9 eggs, size 3, beaten

The quantities here are quite large but using 3 oranges gives a stronger finished taste. If you cut the recipe down to a third, the flavour isn’t as good. This recipe also works well using 4 lemons instead of the oranges or a combination of lemon and limes. The cake freezes for up to a month.

Step One : Place the unpeeled oranges in a pan, cover with cold water and bring to a simmer.  Cook for 1 hour, topping up with water when necessary. Remove oranges from the pan and allow any excess water to drain off.  Cut into quarters.  Remove all pips the puree the oranges, including the pith and the zest, in a food processor.  Leave to cool.

Step Two : Preheat the oven to 180oC/350oF/Gas Mark 4.  To make the sponge, mix together the ground almonds, caster sugar and baking powder.  Whisk the eggs until the mixture trails off the whisk in thick ribbons.  Fold in the almond and sugar mixture, then add the cooled orange puree.  Pour the mixture into 3 x 2lb (900g) loaf tins, filling them by about two-thirds.  Bake for 40-45 mins.

Step Three : The cakes are ready when they’re firm to the touch and if pierced with a knife, it comes out clean. Leave to cool before turning out of the tins. If the cakes sink in the centre once they have cooled, this will have no effect on the finished result – they are still delicious. They will keep for several days in an airtight tin.
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White Chocolate & Strawberry Tiffin

Recipe courtesy of Psychologies Magazine (May 2018) and taken from Afternoon Tea at Bramble Cafe by Mat Follas the winner of MasterChef in 2009.

Delicious with coffee, these tiffins are fun to make with children. Be inventive with swirly toppings and fillings.

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Makes 18

Ingredients:
250g butter
120g caster sugar
6 tblsp golden syrup
200g milk chocolate
100g mixed dried fruit and nuts (such as almonds, sultanas and cherries)
100g fresh strawberries, chopped
450g digestive biscuits, crushed
450g white chocolate

You will need:
30 x 20cm non-stick brownie pan, lightly oiled and lined with baking parchment

Step One : Put the butter, sugar and golden syrup in a saucepan and warm on a low heat until melted, stirring to mix together.

Step Two : In a mixing bowl, grate 100g of the milk chocolate, then add the dried fruit and nuts, strawberries and crushed digestive biscuits. Pour in the melted butter, sugar and syrup mixture and fold together until thoroughly mixed, then spoon into the lined brownie pan. Smooth the tiffin base to make it level, then place in the fridge for 15 minutes.

Step Three : Melt the white chocolate by breaking it up and heating three quarters of it in a microwave on high, using a microwaveable bowl. Use the microwave in 10-second bursts, stirring the chocolate in-between, until it is all melted. Now, add the remaining quarter and mix together to form a smooth, just-melted chocolate.

Step Four : Remove the tiffin base from the fridge and pour the white chocolate over the top. Tilt the pan until the topping covers the tiffin base and is smooth and even. Now, melt the remaining milk chocolate in the same way (melting three quarters of it, then adding the final quarter at the end).

Step Five : Pour the milk chocolate over the white chocolate in thin lines Use a toothpick to drag the milk chocolate over the surface to form a pattern. Return to the fridge for at least an hour, before removing and portioning with a hot knife.

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Coconut Wow Cookies

Recipe courtesy of Psychologies Magazine (April 2019) and taken from Recipes for Your Perfectly Imperfect Life by Kimberly Snyder.

Coconut oil increases metabolism and provides sustained energy. Here, flakes accentuate earthy coconuttiness.

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Makes 16 cookies

Ingredients:
2 cups Gluten-free Flour Mix
1/2 tsp baking soda
1/2 tsp guar gum
1/2 cup coconut sugar
1/4 tsp sea salt
1/4 cup coconut oil, melted
1/4 cup coconut nectar
1 tsp vanilla extract
1/3 cup almond milk
1 cup coconut flakes

Step One : Preheat the oven to 160oc / 325oF / Gas mark 3. Line a baking sheet with parchment paper and set aside.

Step Two : In a large bowl, whisk together the Gluten-Free flour mix, baking soda, guar gam, coconut sugar and sea salt. Make a well in the middle.

Step Three : In a separate bowl, combine the melted coconut oil, coconut nectar, vanilla extract and almond milk, and stir well. Pour the liquid into the well in the flour mixture. Stir in the coconut flakes.

Step Four : Shape about 1 tablespoon of the mixture into a ball and place it on the parchment-lined baking sheet. Gently flatten it with the palm of your hand so it pushes outward into a flat cookie shape. Continue until all the dough is formed into cookies, being sure to space them out.

Step Five : Bake the cookies for 13-14 minutes, until they are golden brown. Transfer them from the baking sheet to a wire rack and allow to cool for at least 15 minutes before serving.

Gluten-free Marmalade Loaf with Cardamom Glaze

Recipe courtesy of Psychologies Magazine (April 2014) and taken from The Ginger & White Cookbook by Tonia George, Emma Scott & Nicholas Scott.

Marmalade has the perfect balance of sweet and tart flavours and, unlike a lot of gluten-free cooking, this cake doesn’t have a ground almond in sight, so it’s suitable for those with nut allergies too. A tawny Seville orange marmalade is the best to use.IMG_1835

Serves: 9

Ingredients:
175g unsalted butter, softened, plus extra for greasing
120g caster sugar
Finely grated zest of 1 orange
125g tawny Seville orange marmalade
3 free-range eggs, beaten
175g gluten-free self-raising flour

For the Glaze:
100g tawny Seville orange marmalade
Juice of 1 orange
Seeds from 6 cardamom pods

For the Icing:
150g icing sugar
Orange juice

Step One : Preheat the oven to 180oC / fan 160oC / Gas mark 4. Grease a 900g loaf tin and line the base with non-stick baking paper.

Step Two : To make the glaze, place all the ingredients in a pan and bring to the boil, then set aside the liquid to infuse.

Step Three : Meanwhile, cream the butter and sugar together in a bowl until pale and fluffy. Beat in the orange zest, then the marmalade. Gradually beat in the eggs a little at a time, then fold in the flour.

Step Four : Spoon the mixture into the prepared tin and bake for 40-55 minutes, or until the loaf is pale golden and a skewer inserted into the middle comes out clean. Remove from the oven, allow to cool in the tin for 15 minutes. When cold, lift out using a blunt knife and transfer to a wire rack.

Step Five : Mix the icing sugar with a drop of orange juice – stir quickly until smooth. Add more juice if it’s too thick.

Step Six : Using a spoon or a plastic bag that’s been snipped at a corner, zigzag the icing over the loaf. Then drizzle with the glaze, and slice to serve.