It's been ages. So sorry for my absence! But I'm back for good and I promise not to be gone for so long again! Life has been busy lately - but in a good way so I can’t complain too much. I’ve managed to squeeze in some leisurely baking this week so I’m glad I can share some new bakes with you. I'm someone who goes through phases with my baking. I find something I love and then completely run with it until I discover a new food crush. Currently, I'm obsessing over Oranges. Orange curd, chocolate orange, and absolutely anything with blood oranges. It also happens to be my all time favourite colour.
I definitely think oranges are a little bit underrated; lemons are the citrus fruit that usually gets all the glory. So I’m giving the humble orange it’s time to shine. I would have loved to use Blood Oranges for these bakes but they’re out of season and virtually impossible to get a hold of – even my trusty Waitrose had none in stock. Boo.
First up we have some Orange Blossom Macarons!
Macarons are tricky. Whilst they look gorgeous, they tend to have a mind of their own and decide to fail on me at the most inconvenient times. I tried a new method with them this week using a Swiss meringue as a base as opposed to the traditional french method. They surprisingly turned out great and this way was much less faffy. They definitely still need a lot more practise though! So watch this space for lots more macaron love.
And as if there wasn’t enough orange love going on, I also whipped up this gorgeous Orange and Almond Drizzle Cake.
Perfect on a Sunday afternoon with a giant mug of tea, this cake is relatively simple but still feels a little fancy. It's soaked in an orange syrup and kept moist with the addition of ground almonds, which also adds a more interesting texture. This is the kind of cake that gets better after a day - should it last that long! I've included the recipe for this at the end of the post so do have a go!
R E C I P E
190g Unsalted Butter, Softened
160g Caster Sugar
Finely Grated Zest of 3 Oranges
3 Large Eggs
1/2 tsp Vanilla Bean Paste
140g Plain Flour
70g Ground Almonds
1tsp Baking Powder
60g Sour Cream
Juice of 2 Oranges
60g Caster Sugar
150g Icing Sugar
3-5 tbsp Orange Juice
Toasted flaked almonds, optional
M E T H O D
Grease and Line a 1lb Loaf tin. Preheat oven to Gas Mark 3/160°C
Cream together the butter, sugar and orange zest until light and fluffy.
Add eggs one at a time, beating well after each one and stir in vanilla
Sift in the flour, almonds and baking powder.
Fold in the sour cream
Bake for 45-55 minutes until a skewer inserted comes out clean.
To make the syrup, simmer the juice and sugar in a small saucepan for 4-6 minutes.
Once the cake is cooked, poke holes all over the warm cake and pour over the syrup
Allow to cool before removing from the tin
Make the glaze by mixing together the icing sugar and orange juice. It should be a thick pourable consistency. If it's too thick, add a little more liquid.
Drizzle the glaze over the top of the cake, and top with candied orange slices and toasted flaked almonds