Tunisian Orange Cake

This very simple but fantastic tasty cake/ dessert is delicious served with cream or a scoop of soft icecream.

The cake will last (if it's not devoured in one go) for up to two weeks in an airtight container/ tin.

I got this recipe from Darina Allen's Ballymaloe Cookery Course (or as it's been christened by myself and my sisters 'THE BALLYMALOE BIBLE' ).

Every time I have made it, it has turned out perfectly and is ideal if you are having folks to dinner as you can make it days in advance.

INGREDIENTS:
For the Cake
2oz / 50g stale breadcrumbs
7oz / 200g Caster sugar
3 1/2oz / 100g ground almonds
1 1/2 tsp baking powder
7fl oz / 200ml sunflower oil
4 eggs
zest 1 large orange
zest 1 small lemon
(keep the orange and lemon juice for the syrup)

For the Syrup
Juice of 1 large Orange
Juice 1 small lemon
3oz/ 75g caster sugar
1 cinnamon stick
2 cloves

Grate the zest of the orange and lemon. Mix it with the ground almonds, sugar,  baking powder and breadcrumbs. In a separate bowl whisk the oil and eggs together.  Add mixture to the dry ingredients  and mix well.


Pour into a deep 8in / 20cm greased and floured tin and line the bottom of the tin.

Place the tin in a COLD OVEN- yes, you read it correctly- and turn it on to 180ºC  (160ºC fan) and bake, from cold, for 45 minutes until firm and golden brown. While the cake is baking, be a busy bee and make the syrup. Slowly heat the syrup ingredients together in a heavy based pot and simmer gently for 3 minutes giving it the odd stir.

When cake is cooled pierce all over with a skewer (I use a metal knitting needle) and gently spoon over the warm syrup until it is all soaked up.

Serve decorated with the cloves and the cinnamon stick from the syrup and a nice dollop of freshly whipped cream. Mmmmmmmmm.

Enyd’s sponge cake

This is a fatless sponge cake that is as light as a feather but absolutely lovely. It was one my mother's many 'piece de resistances'. It is easy to make and while it is in the oven you have enough time to whip up some homemade Raspberry jam to go with it.

INGREDIENTS:
5oz caster sugar
4 oz plain flour
4 eggs
1/2 teaspoon baking powder
1 tbs boiling water

(1 Option is to use Self Raising Flour but omit the Baking Powder)

METHOD:
Beat eggs and sugar together until thick, add boiling water and beat for about 10 minutes until risen right up the bowl.

 Sift flour and baking powder together and fold into mixture. Put mixture into 2 greased and floured cake tins. Place in pre-heated oven at 190 degrees celcius (fan oven 170) for 25 minutes.

When cake is cool spread with (homemade) raspberry jam add whipped cream and put cake together. Dust top lightly with icing sugar.


HOMEMADE RASPBERRY JAM
Use equal amounts of Raspberries and Sugar ( 1lb of Raspberries to 1lb of sugar - depending on the quantity of jam you want to make).

Warm the sugar in the oven for about 10 minutes. Put raspberries in a heavy based pot and slowly bring to the boil. When the raspberries are starting to break down you can mash them with a potato masher.

Add warm sugar and bring to a rapid, rolling boil. Cook for about 5 minutes and test. Put a teaspoonful of jam on a cold plate, leave in a cool place for a few minutes and if the jam wrinkles when pushed with the tip of your finger it has reached it's setting point. Skim the top of the jam (you can add a knob of butter) if necessary and pot immediately.

Roquefort sauce

Want something a little different for dinner? This is an absolutely delicious sauce which goes great with steak or home-made hamburgers or even tossed with pasta.
Serves 2-3
 
INGREDIENTS:
110gms (4oz) Roquefort
27gms (1oz) UNSALTED butter 
170 mls (6 fl oz) dry White Wine
1-2 teaspoons green peppercorns 
120 mls  (4 fl oz) cream
1 + 1/2 Teaspoons fresh parsley leaves chopped finely or (1 tsp dried parsley)

GARNISH:
Fresh Rosemary Sprigs to garnish
 
DIRECTIONS:
In a bowl, cream the cheese and butter until smooth. In a saucepan, boil the wine with the peppercorns until it is reduced to about 1 tablespoon, add the cream, and boil again until it is reduced by half. 

Reduce the heat to moderately low, whisk in the cheese mixture, a little at a time, and then whisk in the parsley. Remove the pan from the heat and keep the sauce warm. 

Check for seasoning and add freshly cracked black pepper to taste.

Do not add any salt, since Roquefort is quite salty on its own.