Posts Tagged ‘recipes’

Orange & Almond Cake

January 19, 2010 1 comment

Let’s cook!

Something sweet, indulgent yet quite nutritionally dense. Orange & almond cake. It’s gluten free for those that seek such recipes for their diet.

This is a very easy recipe and doesn’t use as many eggs as traditional Jewish recipes I’ve seen over the years.

Orange & almond cake.

Orange & Almond Cake

3 oranges

3 eggs

1 cup caster sugar

300g almond meal (ground almonds)

1 teaspoon baking powder

extra 3/4 cup caster sugar (approximate measure, you might need less)

Grease a 22cm cake tin. (I used a large loaf tin)

Pre-heat oven to 170° Celsius.

  • Place whole oranges in a saucepan, cover with water, bring to the boil then simmer for 15 mins.
  • Drain & repeat.
  • Chop 2 of the oranges & remove the pips.
  • Place those oranges into a blender or food processor. Process until smooth.
  • In a large bowl, whisk the eggs & 1 cup of caster sugar until thick and creamy.
  • Add in the processed oranges, almond meal & baking powder. Gently fold together. (Mixture is often quite runny depending on how large your oranges are. If it’s too runny, you can add some plain flour.)
  • Pour mixture into prepared tin.
  • Bake at 170° C for 1 hour. (Should be golden brown, and an inserted skewer should come out clean when cooked.) (My cake today took 1 hour & 15 mins.)
  • Allow to cool initially in the tin. Be careful when tipping out on to a rack.

Whilst the cake is cooking, here’s what you’ll do with that remaining orange & extra sugar:

  • Remove the peel from the 3rd orange in strips.
  • Put peel in saucepan, cover with some water & boil for 5 mins.
  • Squeeze in the juice of the orange.
  • Add the extra sugar, up to 3/4 cup. (I use less than half that.)
  • Stir until dissolved and thickened.
  • When cake is cool, use a knife or skewer to make slight holes in the cake. Drizzle over the orange syrup. (Note” you may not actually need to use syrup if cake is very moist.)
  • Serve in small slices.

I find this cake is excellent to freeze. It also seems to be a little less wet if I refrigerate it.

I find I can use a small slice of this cake as a meal replacement and not irritate my GORD (GERD). Acid reflux sufferers it may be worth experimenting with this if you’ve not tried it before. Thanks to all that almond meal the cake is very filling. Enjoy!


Roast Vegetable Tikka Masala

December 2, 2009 1 comment

Roasted vegetable tikka masala.

That’s what I had for dinner last night. Yes, it was very tasty thank you.

The smell brought back fond memories of the restaurants in Muscat, Oman that served various tikka masala and tandoori dishes. Chicken tikka was very popular with my family back when I still ate meat. But a vegetarian version is scrumptious too.

Can’t show you a photo because we … err, ate it all.  But here’s the recipe.

  • Potatoes
  • Butternut Pumpkin (Squash)
  • Kumara (Orange Sweet Potato)
  • Carrots
  • 1x 400g tin Chickpeas
  • 3 tablespoons tikka masala paste (I used Patak’s)
  • 3-4 tablespoons tomato purée or pasta sauce
  • 1 tablespoon oil (I use grapeseed oil)
  • Green beans
  • Baby Spinach
  • Rice (Jasmine is nice)

Pre-heat your oven to 180C.

Chop your root vegetables (potatoes, butternut, kumara and carrots) in to chunks. I don’t bother peeling anything except the butternut pumpkin.

I always par-cook my potatoes and carrots in the microwave prior to roasting.

Drizzle the oil over the vegetables and spread out on to a baking tray.

Roast the vegetables for roughly 20-30 mins. You want them to be almost cooked but not quite in readiness for the next step.

Add the tikka masala paste to the tomato purée and stir well. You’re looking for a very thick pouring consistency that will coat the vegetables.

Drain chickpeas & rinse.

When the vegetables are showing signs of being almost cooked (I judge by seeing when the potatoes are just starting to puff up and turn golden), remove from oven. Don’t turn the oven off yet.

I tip the almost-cooked roast vegetables in to a very large bowl. Add the chickpeas now if you don’t mind them well roasted. Then add the tikka masala sauce and stir well to coat the vegetables. Turn the lot back on to the baking tray, spread out and return to the oven for 15-20 mins.

You may need to cover them with foil if the tikka is turning too black for your taste.

If you prefer your chickpeas to remain moist, hold back a little bit of the tikka sauce and coat the chickpeas, leave them to sit. Add them to the roasted vegetables when serving.

Cook your green beans in the manner you prefer. I use the microwave and minimal water and minimal cooking time on high – a minute is enough. Toss in the baby spinach leaves and either let wilt in the residual heat or further cook for 15 secs.

I must admit I only do the greenery because I’m required to eat leafy greens. I’d be happy to omit the beans and spinach. Also, rocket leaves or other salad leaves would suffice.

Cook your rice.

Everything’s cooked so serve it however you like.

Happy eating!